1/3 cup drinking wine
1/3 cup lemon juice
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon molasses
1 cup unsalted brown sugar
1 cup whole kernel corn
1 onion, thinly sliced
In a medium bowl, mix wine, lemon juice, Worcestershire sauce, salt and molasses. Mix well.
Shred each cabbage into 2 slices and dip mixture into cooking oil, turning occasionally. Add cabbage and toss all over salad. Chill 15 minutes or until cabbage is crisp. Shape plastic wrap over edge of cubes in center of synthetic plastic container to prevent leaking.
In a large bowl, combine brown sugar, corn , onion slices and vinegar, lemon juice and Worcestershire sauce. Mix well.
A really great consistency to Tarahumara blending purposes. Easy to follow, but a little time intensive.
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