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Watch Us Make the Recipe You Will Need 1 medium cabbage, about 2 pounds, outer leaves removed 3 medium carrots, peeled and shredded cup fresh parsley leaves, chopped 1 cup (225 g) mayonnaise, see homemade mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard or coarse ground mustard 1 teaspoon celery seeds teaspoon fine sea salt teaspoon freshly ground black pepper 1 to 2 teaspoons sugar or honey (optional for a sweeter coleslaw) Directions 1Quarter the cabbage through the core, and then cut out the core

After 40 minutes uncover and continue baking 15 minutes for a lightly crispy top (the stuffing will stay moist inside)

[7] Bioelectric dressings can be effective in attacking certain antibiotic-resistant bacteria [8] and speeding up the healing process

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Watch Us Make the Recipe You Will Need cup mayonnaise, try homemade mayonnaise cup sour cream 2 ounces (60g) crumbled blue cheese 1 tablespoon minced parsley 1 tablespoon fresh lemon juice, optional Pinch fine sea salt Pinch fresh ground pepper Milk, buttermilk, or water to thin out the dressing, optional Directions 1Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy