1 medium to large head of cabbage
2 eggs, beaten
3 Tbsp. sugar
2 Tbsp. butter or margarine
1 tsp. dry mustard powder
1 cup vinegar
dash pepper
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Shred cabbage in a food processor. Put it in a stew pot over very low heat (or near the oven vent if the oven is on) for .5 hour or until it is hot all through. Do not boil.
Cook remaining ingredients in a saucepan to a soft custard consistency. Pour over hot cabbage and mix well. If it is not thick enough, you may continue to cook the cabbage and dressing together until thickened.
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