Catholic Recipe: Cole Slaw with Boiled Dressing
Here's a simple recipe for Cole Slaw, appropriate to serve with the American Christmas Day meal.
DIRECTIONS
Remove the outer leaves and stalks of a small head of cabbage. Shred the cabbage and soak in ice water for an hour. Drain thoroughly before using.
Dissolve the dry ingredients in the cold water and mix thoroughly. In the top of a double boiler beat the egg yolks with the vinegar and add the dissolved ingredients. Cook, stirring constantly over boiling water until smooth. Add the butter and cool. When chilled, the dressing may be thinned with sour cream if desired.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
