In a large bowl, combine cabbage and two tsp salt. Place plate over surface, weigh down with canned goods. Let stand 60 minutes. Stir sour cream, sugar, vinegar and remaining 1/2 tsp salt in bowl. Squeeze cabbage by handfuls to remove extra liquid. Add with onion and carrots to sour cream mixture. Toss.
Makes 10 servings.
Triangle cut apples and raisins could be added for an extra side dish with barbecue.
Cajun Country -- New Iberia, Louisiana