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Hot Slaw

A warm cabbage slaw served hot with a dressing similar to cold slaw.

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

Hot Slaw

Ingredients

Directions

Prepare the cabbage

  1. Cut the cabbage as for cold slaw.

  2. Place it in a stew-pan on the stove for 30 minutes, until heated through but not boiling.

Dress and serve

  1. Prepare a dressing similar to that for cold slaw.

  2. While the cabbage is hot, pour the dressing over it.

  3. Stir until well mixed and the cabbage looks coddled.

  4. 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Cabbage
Forms the bulk of the dish and softens into a tender texture when gently heated.
Dressing
Coats the cabbage and moistens it, adding flavour to each shred.

The step that matters

Pour the dressing while the cabbage is hot. Warm cabbage absorbs dressing more readily and keeps its flavour evenly distributed. Letting the cabbage cool first means the dressing sits on the surface instead of soaking in. Keeping the cabbage below boiling avoids it becoming 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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