Recipes > Salads > Cabbage Salads > Cold Slaw

Cold Slaw


  • 1/4 head of firm white cabbage
  • 1/2 cupful of vinegar
  • 1/2 tablespoonful of salt
  • 1/2 cupful of milk
  • 1 teaspoonful of butter
  • 1/4 cupful of sugar
  • 1 egg


This is a creole dish and very delicious. Cut very fine the cabbage. Put it into a covered dish, pour over it the vinegar, salt and toss it about lightly with a fork. Into a skillet pour the milk, butter and sugar. Beat the egg light. Let the milk come to a boil, mix a teaspoonful of the milk with the egg, add sugar and butter, allow it to cook until a custard is formed, then pour over the sliced cabbage. Allow it to become very cold before using. As vinegars differ do not use so much if very strong.


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Attributed to Mrs. A. McKay.


Civic League Cook Book (1913).

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