1/2 head, 3/4 to 1 pound cabbage
3 green onions or scallions with tops, sliced very thin
1 1/2 teaspoons dried dillweed or 2 tablespoons minced fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons red wine vinegar
2 tablespoons vegetable or olive oil
1/3 cup mayonnaise
Shred the cabbage fine with sharp knife or food processor. Cut out the core. In a medium size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise, and toss again. Cover and chill 1 hour before serving.
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