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Crisp Hot Slaw

1 Cabbage
2 tablespoons Maize Oil
2 tablespoons Water
1 dessertspoon Made Mustard
1 teaspoon Chopped Dill Pickle
Remove outer leaves and coarse stalk of cabbage. Grate on a coarse grater. Pour boiling water over cabbage and leave for 4 mins. Drain well, pressing out liquid. Heat oil, and fry until light brown, tossing with kitchen fork all the time. Stir in other ingredients, cook gently for 30 minutes.