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Southern Coleslaw
3 cups of finely shredded cabbage
1 tablespoon of butter
1 tablespoon of flour
1/2 cup of sugar
1/2 cup of vinegar
1/2 teaspoon of dry mustard
1/8 teaspoon of cayenne
1/4 teaspoon of salt
1/4 teaspoon of celery seed
1 egg
1/2 cup of sour cream, optional
Soak the shredded cabbage in ice water in the refrigerator until crisp,
about 1 hour.
In the top of a double broiler, melt the butter, and stir in the flour.
Off the heat, mix in the sugar,
vinegar, mustard, cayenne, salt, and celery seed. Beat the egg very
light, and add to the
mixture. Place the pan over hot water, and cook stirring constantly,
until the mixture thickens. Chill.
Drain the cabbage and dry it on paper towels. Add the sour cream to the
chilled dressing, if desired. Mix the dressing with the dry shredded
cabbage.
If desired for flavor or color, chopped onion, chopped green pepper, or
grated carrots may be added to the cole slaw. Serves 6 |
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