Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 medium cabbage
• 1/2 cup sweet pickles, chopped
• 1 small white onion, chopped
• 1/2 cup carrots, shredded (optional)
• Salt and pepper to taste
• 1/2 cup sugar
• 1 cup mayonnaise (do not use salad dressing)
• 1/4 cup white vinegar

Shred cabbage. Add pickles, onion, carrots, salt, and pepper. Toss together. Sprinkle sugar over mixture. Mix mayonnaise and vinegar until all lumps are gone. Pour over cabbage mixture and toss. Chill for 2 hours or longer before serving.

Makes about 10 servings.

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IN HONOR OF
OUR SON, WILLIAM A. (BILL) ROBERSON AND HIS FAMILY

SHARON NALE ROBERSON, WIFE

ALYSON NALE AND SELEN NALE LOWERY, STEP-DAUGHTERS, JAY LOWERY, STEP-SON-IN-LAW, BREANNA GAIL LOWERY, STEP-GRANDDAUGHTER

Given by
Rowena and Alan Roberson

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