Ø      CREOLE CABBAGE SALAD

Ø     
 Yield: 8 Servings

 1/3 c Vegetable oil
 3 ts White wine vinegar
 2 Beef bouillon cubes
 2 tb Water, boiling
 3 tb Chopped parsley
 1 Garlic clove, minced
 1/2 ts Basil, crumbled
 1/4 ts Thyme, crumbled
 1/4 ts Tabasco sauce
 8 c Finely shredded cabbage
 1 1/2 c Onions, finely chopped

 1. Dissolve bouillon cubes in 2 T boiling water. In large bowl,
 combine all ingredients except cabbage and onions; mix well.

Ø       2. Add cabbage and onions; toss well to coat with dressing.

Ø       3. Serve with additional Tabasco if desired.

Ø     
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