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Tennessee & Alabama CSA

Kurtz’s Restaurant Slaw


3 pounds cabbage, shredded (reserve outside leaves)
1/4 cup onion, grated
1/4 cup cucumber, grated
1/4 cup carrot, grated
1/2 cup sugar
1 teaspoon salt
1/2 cup cider vinegar
3 1/2 tablespoons salad oil


In a large bowl combine all ingredients (except outer leaves). Place in refrigerator for 15 minutes before serving. Taste and adjust seasonings if necessary. Serve on reserved cabbage leaves. Makes 12 to 15 servings.

Serves 6.

Source: Kurtz Restaurant – Bardstown, KY