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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 12 |
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The dressing for this delicious coleslaw dates back to the first Dutch settlers in America.The dish can be prepared three days ahead. Surround the coleslaw with large cabbage leaves for attractive serving. Recipe is from a July 1981 Bon Appetet featuring picnics. This one is from an All-American Picnic . Ingredients:
3 eggs |
3/4 cup cider vinegar |
1 1/2 tablespoons dry mustard |
2 teaspoons sugar (optional) |
1 teaspoon salt |
1/2 teaspoon celery seed |
1/8 teaspoon fresh ground pepper |
3 tablespoons butter (i think bacon fat is better!) or 3 tablespoons bacon fat (i think bacon fat is better!) |
2 tablespoons all-purpose flour |
1 cup milk |
7 cups shredded green cabbage |
3/4 cup minced onion |
1/2 cup chopped pimiento |
1/2 cup sour cream |
1/4 cup minced celery |
1/4 cup minced green pepper |
3 tablespoons minced fresh parsley |
salt & freshly ground black pepper |
Directions:
1. For Dressing.
2. Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
3. Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
4. Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
5. Pour in milk and continue whisking until sauce begins to simmer.
6. Cook,whisking constantly, about 5 minutes.
7. Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
8. Remove from heat and let cool;season to taste.
9. Transfer to container, cover and refrigerate up to 5 days.
10. For Coleslaw.
11. Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
12. Add dressing and toss again.
13. Season with salt and pepper to taste.
14. Cover and refrigerate 1 to 3 days.
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