Description Edit

Ingredients Edit

Directions Edit

  1. Slice off top quarter of cabbage; chop and set aside top.
  2. Hollow out cabbage to make a bowl; set aside.
  3. Chop remaining cabbage. Peel and shred beets. Pat dry on paper towels.
  4. Add green onions to cabbage. Chill cabbage and beets separately.
  5. Blend sour cream and remaining ingredients.
  6. Combine cabbage with well-drained beets ten minutes before serving.
  7. Toss with sour cream dressing. Heap into cabbage bowl and serve.

Contributed by Edit

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

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