The Rombauer Recipe

adapted from Rombauer, Irma S., Becker MR, Becker E. The All New All Purpose Joy of Cooking. New York, NY: Scribner, 1997 ed.

1. Stir together until well blended 3/4 cup mayo, 1/4 cup white vinegar, and 1 tbsp sugar. The Dressing!

2. Finely chop 1 small head chilled green or red cabbage, cored and out leaves removed.

3. Stir in just enough dressing to moisten the cabbage.

4. Season with salt and pepper to taste.

5. If desired add: Dill, caraway, or celery seeds; chopped fresh parsley, chives, or other herb; crumbled crisp bacon; pineapple chunks; grated peeled carrots, coarsely chopped onions, bell peppers, or pickles.

Joy says it serves six. I guess that depends if this is koolsla as salad or koolsla as garnish. A head of cabbage makes a lot of little scoops.

As for step 5, the patio herb garden can provide dill, parsley, and chives. I might try a little onion, but in the past too much of this has ruined an otherwise good slaw.