Sunday, January 24, 2010


This is another old Southern Indiana recipe from my childhood.

1 head cabbage
1 green (bell) pepper, chopped
2 stalks celery, finely chopped


2 eggs, slightly beaten
2 tbsp sugar
1/2 tsp salt
1/2 cup vinegar
2 tbsp butter
1/2 cup cream
1 tsp dry mustard

In a small saucepan combine the eggs and sugar together. Once the eggs and sugar are mixed, add the salt, vinegar, dry mustard, and butter. Cook until mixture thickens but do not boil. Cool and chill. Meanwhile, combine the cabbage, green pepper, and celery in a mixing bowl large enough to all the mixture to be tossed with the dressing. Stir the cream into the chilled mixture and pour over the cabbage mixture. Toss well and refrigerate for a few hours before serving.

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