For Southern Saturdays this week I am demonstrating a recipe from the classic community cookbook Charleston Receipts, by the Junior League of Charleston.
It is a variation of a type of hot slaw that I have made before, although my version was more Amish.
Essentially the shredded cabbage is quickly wilted in a pan and treated with the sweet-sour dressing.
Charleston Receipts Hot Slaw
- 1 medium sized cabbage (2 pounds), shredded
- 6 strips bacon, chopped and cooked crisp
- 1/2 teaspoon celery seed
- 1/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 1/4 cup vinegar
- 1/2 teaspoon salt
Please refer to volume for copyrighted directions.
Find a copy at your local bookstore or public library.
From Mrs. Bentham Simons (E. Marion Small), who says this is “Excellent with hot or cold beef.”
To see all recipes being made in this weeks lineup, click the link below to view:
You might also like: