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NANA RANCK'S CABBAGE SLAW SERVES 4 to 6 This recipe for cabbage slaw is so good and very easy to make. It's 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, and using more or less vinegar makes it as tart as desired. INGREDIENTS 1 small head green cabbage, finely shredded 2 hard-cooked large eggs 2 tablespoons sugar 1 teaspoon salt 6 ounces evaporated milk (approximate) 3 tablespoons cider vinegar (approximate) Paprika for garnish Separate the egg yolks from the whites; slice the whites into rings and reserve. 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. Bring to room temperature before serving. Garnish with the reserved egg whites and paprika. Note: 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 plenty.

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SIMILAR OR RELATED RECIPES Creamy Cole Slaw Pepper Cabbage Creamed Cucumber Slices Old-Fashioned Pot Roast Additional Salad Recipes Additional Pennsylvania Dutch Recipes

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