Amount
Ingredient
Preparation



1/3
cup
vegetable oil





3
teaspoons
white wine vinegar





2
cubes
beef bouillon





2
tablespoons
water

oiling



3
tablespoons
parsley

chopped



1
cloves
garlic

peeled and minced



1/2
teaspoon
basil

rumbled



1/4
teaspoon
thyme

rumbled



1/4
teaspoon
tabasco sauce





8
cups
cabbage

finely shredded



1 1/2
cups
onions

finely chopped

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

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

3. Serve with additional Tabasco if desired.