Yield - 2 Gallons
2 LARGE GREEN CABBAGES (Shreaded)
1 SMALL PURPLE CABBAGE (Shreaded)
3 LARGE CARROTS (Julianed)
1/2 CUP SUGAR
3 CUPS MAYONAISE
1 -1/2 CUPS SWEET RELISH
1 CUP CRUSHED PINEAPPLE
2 CUPS PINEAPPLE JUICE
1 TSP WHITE PEPPER
1 TSP SALT
Use a large mixing bowl to combine all ingredients, completly coat all of the cabbage with the sauce that forms.
Use a cayenne based hot sauce or some ground cayenne for a little spice.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.