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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Very old recipe with a boiled dressing. The peanuts stay crunchy because the dressing is added only an hour before serving. Very good. Ingredients:
1/3 cup sugar |
1 tbsp all purpose flour |
1 tsp powdered mustard |
1/2 tsp salt |
1/4 tsp black pepper |
1 egg |
1/3 cup cider vinegar |
1 tbsp butter |
2 ribs celery chopped |
1/2 cup roasted peanuts |
1/4 cup chopped onion |
1/4 cup minced green pepper |
1/4 cup minced fresh parsley |
4 cups shredded cabbage (1 lb) |
1/2 cup mayonnaise |
Directions:
1. In a small bowl, combine the sugar, flour, mustard, salt, and pepper. In a small saucepan, beat the egg well; add the vinegar and mix. Then add the sugar-flour mixture gradually, and blend. Cook over low heat, whisking smooth, until the mixture bubbles and thickens, about 3 minutes. Stir in the butter, then set aside and let cool.
2. In a large bowl, combine the celery, peanuts, onion, bell pepper, and parsley. Add the shredded cabbage and toss to mix. Cover and refrigerate.
3. In a small bowl combine 1/2 cup of the boiled dressing and the 1/2 cup mayonnaise. Toss with cabbage mixture about an hour before serving. Serve Chilled.
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