Hot Cabbage Slaw

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups shredded green or white cabbage
  • 1 teaspoon salt
  • 1 tablespoon butter
  • ½ cup milk
  • 1 teaspoon caraway seeds
  • ½ teaspoon dried tarragon, or more
  • Freshly ground black pepper


    1. Put the cabbage in a one-quart pan. Rinse and drain. Sprinkle with the salt, cover, and place over medium heat. When the cover is hot to the touch, reduce the heat to low and cook for five minutes.

    2. Add butter, milk and caraway seeds. Add the tarragon and pepper to taste and stir to blend. Bring to a boil. Serve hot.