Cole slaw has always been a special side dish to order when eating out. It accompanies many meals and provides just the right ‘ tang’ to make a heavy meal seem light. It is a cross between sweet and sour. I guess the taste for it it developed along with my PA Dutch heritage. Nevertheless, it can be made in almost any culture There are several ways to make it, I’m sure, but this one is equally fine.
- 1 small head of cabbage Shred and salt. Let stand 15 min.
- Beat 1 egg
- Add ½ cup sugar
- ¼ cup vinegar
- ¼ cup water
Cook until thick and pour over cabbage.
(Optional Add this mixture to 3 strips of chopped, fried bacon.)