Nana Ranck's Cabbage Slaw
Serves 4 to 6
This recipe for cabbage slaw that came from my grandmother is so good and very easy to make. It is a nice change of pace from the standard coleslaw. My mother served it often with roasted meats, and I especially enjoy it with a beef roast. The cooked egg yolks and evaporated milk make it very flavorful and creamy. The dressing can be made in any amount. Use more or less vinegar to make it as tart as desired.
- 1 small head green cabbage, finely shredded
- 2 hard-cooked large eggs
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt or to taste
- 6 ounces evaporated milk (approximate)
- 3 tablespoons apple cider vinegar (approximate)
- Paprika for garnish
Separate the egg yolks from the whites; slice the whites into rings and refrigerate until serving. Mash the yolks in a small bowl. Add the sugar and salt and mash until creamy. Gradually add the evaporated milk, blending well until mixture is creamy. Add some of the vinegar and taste for tartness, adding more as needed.
Pour the dressing over the shredded cabbage. Mix thoroughly. Refrigerate for several hours to allow the flavors to blend. Bring to room temperature before serving. Garnish with the reserved egg whites and paprika.
Notes: I usually hold back on some of the cabbage until I mix in the dressing. Then, if needed, I add the rest of the cabbage. That way I can be certain that the slaw is well dressed. However, if you have made any slaw before, you know that the cabbage releases moisture as it sets, so what may appear to be too little dressing is usually sufficient.