Cabbage Hot Slaw

Ingredients

• a small hard head of cabbage
• two tablespoonfuls of butter
• a teaspoonful of flour
• a half cupful of cream
• one tablespoonful of pure vinegar

Method

1. 1

   Chop the cabbage fine and salt it lightly.

2. 2

   Let it stand for half an hour, then mix with butter in a wooden bowl.

3. 3

   Seal in a bag and cook slowly in the oven for twenty minutes.

4. 4

   Add flour mixed with cold water and cream, cook until thick, then add vinegar and serve.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 41. The excerpt below is the record exactly as published.

Cabbage Hot Slaw.— Chop a small hard head o? cabbage fine and salt it lightly. Let stand half an hour then put in wooden bowl with two tablespoonfuls of but- ter. Put in bag, seal, and cook slowly in the oven for twenty minutes. No water is necessary, as the salt will draw out the juices of the cabbage so it will have mois- ture enough. At the end of twenty minutes take up with a hot dish, add a teaspoonful of flour that has been stirred in a little cold water, then cooked until thick with a half cupful of cream. Lastly, add one tablespoonful of pure vinegar

Cook this with the app: pantry check, scaling, and the assistant.