Plain Cold Slaw
Ingredients
Directions
Cut the cabbage as for cold slaw.
Place it in a stew-pan and set it on the stove for half an hour.
Make a dressing the same as for cold slaw.
While the cabbage is hot, pour the dressing over it.
Stir until well mixed and the cabbage looks coddled.
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.
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