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Grandma Brown's Hot Cabbage Slaw

Make in any amount desired

This recipe for hot cabbage slaw may look like cooked cabbage, but the sweet and sour from the sugar and vinegar is what makes it a slaw. It was sent to me by Amy Margaret Brown-Griffis. It was her grandmother's recipe. When I read it, it sounded so familiar. My mother was certain that my grandmother used to make something similar. Amy graciously agreed to allow me to post her recipe. Amy, like most Pennsylvania Dutch cooks, adds ingredients by instinct and experience, so there are no amounts given. Like she said, it is "based on how you like it". Taste after everything is added and adjust the vinegar or sugar to taste. I would also add a little salt and pepper when cooking the cabbage.


Place cabbage in large pot and cover with water. Cook until tender, making sure it does not dry out. Add enough additional water to make a medium soup. When almost done add butter and, when melted, add vinegar to taste. Then add "a little sugar to make it gooder", as Grandma Brown would say. Sprinkle a little flour on top and whisk until broth is creamy. Amy says, "The measurements are based on how you like it, sweet or sour."