Hot slaw for sausages
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 4 | cups | Shredded cabbage; well packed* |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Cider vinegar |
| ½ | cup | Dairy sour cream |
Directions
* Up to 5 cups of cabbage.
Melt butter in a large frying pan, add cabbage and stir until well coated with fat. Cook 5-8 minutes over low heat, stirring often -- the cabbage should be softened, but not fried. Place in a warm bowl, add remaining ingredients and toss together until thoroughly blended.
NOTES : A pleasant change from the sameness of cole slaw. Fried sausages or hot smoked sausages are placed on top of this hot slaw. Serve them with mashed potatoes.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to recipelu-digest Volume 01 Number 648 by RecipeLu <recipelu@...> on Jan 31, 1998