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.”
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