Fiesta hot cabbage slaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| The red and green of pimiento and pickle fleck this shredded cabbage salad, | ||
| Over which you pour a heated dressing with an especially fine flavor. | ||
| 1 | medium | Sized cabbage |
| 1 | can | (4 oz) pimiento |
| ½ | cup | Chopped sweet pickles |
| 2 | tablespoons | Water |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Paprika |
| ⅛ | teaspoon | Dry mustard |
| 2 | tablespoons | Olive oil or other salad oil |
| 2 | eaches | Eggs, slightly beaten |
| ½ | cup | Whipping cream |
Directions
SOURCE: SUNSET MAGAZINE, DEC
Finely shred the cabbage and cut the pimiento into thin strips; combine in a bowl with the chopped sweet pickles. In a saucepan combine the vinegar, water, sugar, salt, paprika, mustard, and salad oil. Heat to the boiling point. In a bowl, mix the eggs with the cream. Slowly stir the hot mixture into the eggs and cream, then return the entire mixture to the pan. Place over low heat and cook stirring constantly, until slightly thickened. Pour, while still hot, over the cabbage mixture. Toss all the ingredients together lightly and serve immediately while still warm. Makes 6 to 8 servings.