Missouri Cole Slaw

In a large bowl, combine shredded cabbage and 2 tsp. salt. Place plate over surface of cabbage and weigh down with some canned goods. Let stand 60 minutes.

Stir together sour cream, sugar, vinegar, remaining 1/2 tsp. salt and enough evaporated milk to make a medium thick sauce. You don't want it too thick or thin.

Squeeze cabbage by handfuls to remove excess liquid, or place in colander to drain. Add chopped onion and shredded carrot. Stir sour cream dressing into cabbage mixture. Toss lightly to coat. Keep refrigerated.