Recipes > Salads > Cabbage Salads > German Slaw

German Slaw


This will use the yolks of two eggs and any little sour cream that may be left over. Shred the cabbage and soak it in cold water, changing the water once or twice. When crisp, wring it perfectly dry in a towel. Beat the yolks of two eggs, add a half cupful of sour cream, four tablespoonfuls of vinegar; stir this over the fire until it thickens. Take from the fire, add a half teaspoonful of salt and a dash of pepper; mix it with the cabbage and turn it into the serving dish. This quantity of dressing will be quite sufficient for about one quart of cabbage.


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