Hot Cabbage Slaw

 Hot Cabbage Slaw (German Style)

    Bonus post today for Christmas Eve!! After making the stuffed cabbage leaves a few days ago, I had so much cabbage left over, that I planned to make a hot German style slaw. I used a recipe for a Hot Slaw that I found in my 1990 edition of The Fannie Farmer Cookbook. It was different that another recipe which I've used and I did do some seasoning not in the recipe. Two egg yolks, water, butter and vinegar are stirred together (and stirred constantly) in the bottom of a saucepan until thickened. I had about 1 lb of cabbage chopped up already to go, so once the mixture in the saucepan was thickened, I stirred in my chopped cabbage and cooked it until it was softened and then I added my seasonings. 

    I like poppy seed in my hot slaw and I used 1 teaspoon in this dish. I hadn't had quite the full 1/4 cup of vinegar (Oops. I should have made sure I had enough before starting) so the other seasoning I added, was to help give it more flavor. I added about 2 1/2 teaspoons of Trader Joe's spicy mustard seasoning.  I also added 6 strips of cooked and crumbled bacon. I made sure to incorporate all of the seasonings and bacon with the cabbage. Although it wasn't as vinegar-y as I like, I am happy with it.