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Ingredients
- 1 sm. head cabbage, shredded
- 1 lg. sweet red pepper, finely minced
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon coarsely grnd black pepper
- 1/2 c. cider vinegar
- 1/4 c. water
- 1 T butter
- 1 teaspoon flour
- 2 egg yolks, beaten
- 2 teaspoon celery seed
- 1 c. heavy cream
Directions
- In a salad bowl, put together shredded cabbage and minced pepper. In a saucepan, put together sugar, salt, mustard, black pepper, vinegar, and water. Bring to a gently boil and simmer over low heat for a minute or possibly two.Mash the butter and flour. Stir bit by bit, into the boiling hot vinegar mix. Cook gently for 5 min, or possibly till thickened. Slowly add in a small amount of hot mix to well beaten yolks. Add in warmed yolks back to pan, blending well.
- Pour while hot over the slaw mix. Sprinkle with celery seed and mix while gradually adding the cream. Refrigerate well before serving. Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 2 servings | |
| Calories 289 | |
| Calories from Fat 219 | 76% |
| Total Fat 24.9g | 31% |
| Saturated Fat 15.11g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 643mg | 27% |
| Potassium 276mg | 8% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 7.55g | 5% |
| Protein 2.57g | 4% |
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