Title: Dutch Slaw
Categories: Penn Vegetable
Yield: 1 Servings

1		Cabbage
1		Egg
1/4	c	Vinegar
1	tb	Sugar
1	ts	Salt
1	ds	Pepper

DIRECTIONS ------------------------------------------------------------ Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Converted by MMCONV vers. 1.20

previous

next