Tuesday, March 04, 2008
Rich but yummy
High Plains Country Cooking Copyright 1993
1 ½ lbs. cabbage, shredded
1 cup cream, whipped (it doesn't need to be whipped)
2/3 cup granulated sugar
1/3 cup cider vinegar
2 tablespoons mayonnaise
1 teaspoon salt
Place shredded cabbage in the refrigerator for several hours. Combine remaining ingredients and mix with cabbage about 30 minutes before serving.
Coleslaw is something that I can freestyle but it's very hit or miss. I have tried several very good coleslaw recipes but I still find myself drawn to try even more coleslaw recipes.
This recipe was a bit confusing. Why whip the cream? Is that one cup whipped or one whipped cup? I actually found a copy of this recipe on the internet which did not mention whipping the cream so I didn't. I think they just meant to use whipping cream.
I thought it sounded like a lot of liquid but I tried to get away with only making half of the 'sauce' but it wasn't enough. This is a very rich recipe but most of the liquid (fat) gets left behind and this is the type of coleslaw you'll probably just eat a small amount of, not a huge bowl full. I really liked it. I would add some grated onion for bite and some grated carrot for color in the future but as it was, it was a good basic recipe.
I just realized that with Daylight Savings coming up, I might start making the trek to auction on Friday nights again since it won't get dark as early. I'd just like to see what kind of produce they have this time of year and maybe my cookbook guy is still there (although I have no more room for cookbooks!)
Blast From The Past: Sweet-Sour Meatballs from November 2005, from this same cookbook. I found the coleslaw recipe when I was pulling out this meatball recipe for this week (tonight). Of course, now I'm reading that I doubled the sauce recipe when I made it and I don't think I have that much ketchup (or cider vinegar) at home. Argh!
Question of the Day: Do you like coleslaw?