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HOT CABBAGE SLAW

HOT CABBAGE SLAW
By Anne Landefeld on Saturday, August 17, 2013 at 10:21pm
Make in any amount desired
This recipe for hot cabbage slaw may look like cooked cabbage, but the sweet and sour from the sugar and vinegar is what makes it a slaw. The person that shared this with me, like most Pennsylvania Dutch cooks, adds ingredients by instinct and experience, so there are no amounts given. Like she said, it is “based on how you like it”. Taste after everything is added and adjust the vinegar or sugar to taste. I would also add a little salt and pepper when cooking the cabbage.
Ingredients:
? Head of cabbage, finely shredded
? ButterCider
? vinegar
? Sugar
? Flour
Directions:
1. Place cabbage in large pot and cover with water.
2. Cook until tender, making sure it does not dry out.
3. Add enough additional water to make a medium soup.
4. When almost done: add butter and, when melted, add vinegar to taste.
5. Then add “a little sugar to make it gooder”, as my friend would say.
6. Sprinkle a little flour on top and whisk until broth is creamy.
“The measurements are based on how you like it, sweet or sour.”

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