Recipes > Salads > Cabbage Salads > Warm Slaw

Warm Slaw


Cut the cabbage into shavings as for cold slaw; (red cabbage is best;) and put it into a deep earthen dish. Cover it closely, and set it on the top of a stove, or in a slack oven for half an hour till it is warm all through; but do not let it get so heated as to boil. Then make a mixture as for cold slaw, of a quarter of a pound of butter, half a pint of water, a little salt and cayenne, and add to it a clove of garlic minced fine. Boil this mixture in a sauce-pan, and pour it hot over the warm cabbage. Send it to table immediately.

This is a French method of dressing cabbage.


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Directions for Cookery, in its Various Branches (1840).

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