Pa. Dutch Hot Slaw

Many people are familiar with Cole Slaw – shredded cabbage topped with a dressing served cold as a side dish.  It is one of those dishes where every cook has “their” recipe and it seems everyone makes it a little differently than everyone else. There is never a holiday dinner in my house that does not include my version of cole slaw, passed down from my Mom. My husband loves it and I also make it a lot throughout the year.

It is not unusual to find cole slaw in my fridge as the result of having left over cabbage from something else I cooked that week. My frugal side will not allow me to waste perfectly good food, so I am pretty good at finding ways to use up odds and ends.

I am a huge fan of cooked cabbage dishes; it is the Dutchie and Coal Cracker upbringing, I suppose. So, imagine the thrill I find in a dish that combines cooked cabbage with the sweet/sour flavors of my version of cole slaw! 

Let me introduce you to Pa Dutch Hot Slaw.  Not “hot” from spicy peppers, but “hot” as in temperature. Well, it is actually more of a “warm” slaw, but that’s beside the point. This is a great side dish for colder, winter months and graces a holiday table nicely.  If you are looking for a side to add to your holiday dinners, why not give this a try!

Pa. Dutch Hot Slaw

Recipe by A Coalcracker in the KitchenCourse: Side DishesCuisine: Pa. DutchDifficulty: Easy

Ingredients

  • 6 cups finely shredded green cabbage

  • 1 Tablespoon butter

  • 2 eggs, beaten

  • 1/4 c. vinegar

  • 1/2 teaspoon salt

  • 1 1/2 Tablespoons sugar

  • 1/8 teaspoon paprika

  • 1/4 cup water

  • 1/4 cup light cream

Directions

  • Finely shred cabbage.
  • Cook cabbage in a small amount of lightly salted water until tender making sure not to allow the pan to cook dry.  Drain well. Keep warm.
  • Melt butter in top of double boiler.
  • In bowl, beat eggs, vinegar, salt, sugar, paprika and water together.  Whisk into the melted butter and cook over the simmering water until the dressing thickens, whisking frequently.
  • Remove from heat and whisk in cream.  Beat with electric mixer or hand beater until fluffy.
  • Pour over the warm cabbage and toss to mix thoroughly.
  • Serve warm.

DID YOU MAKE THIS?

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