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(Vegetables) - (The International Jewish Cook Book)

Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
convenient). Boil it until tender in salted fast-boiling water. Drain it
thoroughly, and pour over it a hot sauce made of one tablespoon of
butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
one-half to one cup of vinegar, according to its strength. Cover the
saucepan and let it stand on the side of the range for five minutes, so
that the cabbage and sauce will become well incorporated.

Other Recipes

Hot Slaw

Chop or slice one medium-sized cabbage; put in boiling water, well

covered; boil fifteen minutes, drain off all water and add a dressing

made as follows: Half teacup vinegar, two-thirds as much sugar, salt,

pepper, one-half teaspoonful mustard, one tablespoonful butter or olive

oil. When this is boiling hot add one teacup cream and one egg, stirred

together; mix thoroughly and immediately with the cabbage. Cook a

moment. Serve hot.

Other Recipes

Hot Slaw

1 small head cabbage

1 onion

1 tablespoon bacon fat

1 teaspoon sugar

1 teaspoon vinegar

salt to taste

Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put

into that a little water and add onion, cut up, salt and a little

pepper. Cook about twenty minutes, then add the sugar and vinegar.

It must be sour-sweet. It is then ready to serve.

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