When browsing through a hundred-year-old magazine, I came across a recipe for Hot Slaw with Sour Cream Sauce, and decided to give it a try.
The Hot Slaw was mild, rich, and creamy. The recipe called for only 1 tablespoon of vinegar (and no sugar), so the flavors were much more nuanced than many modern slaws.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Hot Slaw with Sour Cream Sauce
1 head of cabbage (approximately 2 pounds; The cabbage should be firm and white.)
2 teaspoons salt
4 tablespoons butter
1 tablespoon flour
1 tablespoon water
1 cup sour cream
1 tablespoon tarragon vinegar or apple cider vinegar (I used apple cider vinegar.)
Grate or finely shred the cabbage. Stir the salt into the cabbage. Let sit for 30 minutes, then drain and rinse. Press to squeeze out excess water.
In a skillet or large saucepan, melt the butter. Stir in the cabbage. (Do not add water.) Cover and cook over low heat for 10 minutes. Several times remove lid and stir to keep the cabbage from scorching, then replace lid. (The idea is to stir enough to prevent scorching, but to keep the steam in as much as possible as the cabbage cooks.) Cook for 10 minutes.
In the meantime, stir water into the flour to make a thick paste. Then stir in the sour cream. Stir the sour cream mixture into the hot cabbage, and cook for 1-2 additional minutes while stirring. Stir in the vinegar and serve.
A Hundred Years Ago 
Did it taste like cooked cabbage?
The texture was about half way between the texture of cold slaw and the texture of cooked cabbage. With this recipe the slaw was hot but not as thoroughly cooked as is typical with cooked cabbage.
That looks interesting!
I liked it.
I never heard of hot slaw. It does sound interesting.
I never heard of it until I came across this old recipe.
I haven’t heard of this either, but it does sound good.
It was tasty.
I always think of a “slaw” as raw . This is more in line for just a cooked cabbage in my family. But it sounds good with the quick cooking and the addition of the sourcream
The recipe turned out nicely. The cabbage was less thoroughly cooked with this recipe than what I’d cook it if making cooked cabbage. I cooked until it was hot, but not until it was semi-transparent.
You always turn up the most interesting things, Sheryl! I had never heard of hot slaw, but apparently, it has been around quite some while and very common in southern states. I think I will make some for the next time I have pulled pork sandwiches!
And, you always find such interesting contextual information. I think that you’d enjoy this recipe.
Mm yes sounds interesting but I don’t think it sounds like something edible to my tastes :=)
cheers
sherry
Sounds like this isn’t a recipe for you. 🙂
sorry I shouldn’t have been so negative but it just sounds a wee bit weird to me :=)
cheers
sherry
i wonder if plain Greek would work as well as sour cream.
I’m guessing that it would work well.