1/4 cup butter
1/2 teaspoon seasoned salt
1 medium head cabbage, coarsely shredded
1/4 cup chopped onion
3 tablespoons vinegar
1 tablespoon granulated sugar
In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.
Sweetheart Sugar Cookie
1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2-1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons meringue powder
Pink sanding sugar
Preheat oven to 350°. Beat butter, granulated sugar, and vanilla at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
Combine flour and salt; gradually add to butter mixture, beating just until blended.
Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.
Place 1 dough disk on a heavily floured surface, and roll to 1/8-inch thickness.
Cut with a 3-inch heart-shaped cutter. Place 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough disk.
Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely (about 30 minutes).
Whisk together meringue powder and 2 tbsp. water. Brush cookies with mixture, or dip cookies in mixture, and sprinkle with sanding sugar.