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1 small head cabbage
1 small onion, coarsely cut
1/2 green pepper, coarsely cut
1 carrot, peeled and coarsely cut
1/2 cup sour cream
1/2 cup real mayonnaise
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. peppercorns
1/4 tsp. celery seed

Wash cabbage and remove core. Cut cabbage into half, then into eighths. Cut each eighth into halves crosswise. Place half of the cabbage wedges into the blender container and cover with cold water (enough to cover plus 1 inch). Pulse for 5 seconds, or just until the largest piece is pushed down into blades. Do not puree; just coarsely chop the cabbage.

Drain in a colander, discarding water. Process remaining cabbage (and any large pieces from the previous batch) the same way.

Wash remaining vegetables, remove cores, seeds and stem ends.

Do the same with the remaining vegetables as was done with the cabbage, covering with just enough water to coarsely chop. Drain in colander.

Combine chopped cabbage and vegetables in a bowl.

To make dressing, process sour cream, mayonnaise, freshly squeezed lemon juice, salt, peppercorns (black or mixed) and celery seed in blender container (no need to wash after chopping vegetables). Cover and puree for 15-30 seconds.

Pour dressing over vegetables and toss well.

Serves 4 to 6 as a salad dish.

Submitted by: CM
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