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Warm Slaw

A warm cabbage slaw dressed with a slaw dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Warm Slaw

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Wash, drain, and finely shred the cabbage.

  2. Place the cabbage in a deep dish, cover it, and warm it on the stove or in a 350°F (175°C) oven until heated through.

  3. Prepare a dressing for cold slaw.

  4. Pour the boiling dressing over the warm cabbage, cover the dish, and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Red cabbage
Forms the bulk of the dish and softens slightly with warming while keeping some crunch.
Dressing
Adds moisture and flavor, and its heat helps wilt the cabbage and warm the dish.

The step that matters

Pour the boiling dressing over the warm cabbage and serve immediately. Hot dressing softens the cabbage and carries its flavor into the shreds. Both cool quickly, so the dressing should be boiling and the slaw served right away.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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