A tasty dish of cabbage in a creamy sauce, Hot Slaw may be served as a vegetable accompaniment to meat or fish, or as a light lunch dish with poached eggs.
1 small white cabbage, coarse outer leaves removed, washed and shredded
2 tablespoons white wine vinegar
1 teaspoon salt
10 fl. oz. water
1 egg yolk
5 fl. oz. single cream
2 teaspoon prepared French mustard
2 teaspoon salt
½ teaspoon black pepper
Place the cabbage, vinegar, salt and water in a medium-sized saucepan.
Set the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 10 minutes, or until the cabbage is just tender.
Remove the pan from the heat. Turn the cabbage out into a colander and leave it to drain while you make the sauce.
In a medium-sized heavy saucepan, beat the egg yolk, cream, mustard, salt and pepper together with a wire whisk or rotary beater.
Set the pan over low heat and cook, whisking constantly, until the sauce thickens. Stir in the drained cabbage and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes, or until the cabbage has heated through.
Remove the pan from the heat. Turn the mixture out into a warmed serving dish.