Hot Slaw
Ingredients
Directions
Prepare
Cut the cabbage into thin strips.
Prepare a dressing similar to that used for cold slaw.
Cook and serve
Place the cabbage in a saucepan and heat on the stove for 30 minutes, ensuring it does not boil.
While the cabbage is hot, pour the dressing over it.
Stir until well mixed and the cabbage appears coddled.
Serve immediately.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cabbage
- Forms the body of the slaw and softens into a tender, coddled texture when heated.
- Dressing for cold slaw
- Adds moisture and flavour, coating the warm cabbage as it is stirred through.
The step that matters
Keeping the cabbage from boiling. Gentle heat softens the cabbage evenly and keeps it tender. Boiling would overcook the thin strips, making them limp and watery.
“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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