~from Mom~
Last, but not least, this is my grandmother's recipe. Oma Lukas was an excellent cook! I have never found cole slaw prepared this way. For me it was trial and error lead by my memories and taste. Good luck!
Wash and slice cabbage fine. Place in bowl, sprinkle with salt and pound with a mallet. Let rest for a time. Stir and pound again until cabbage is tender. I found that this depends on how finely the cabbage is shredded. Liquids will form in the bowl from tender cabbage.
Drain cabbage and wring out all excess liquid. Dress with either heavy or light whipping cream, about 1 T. apple cider vinegar, white pepper and sugar to taste. Pour over cabbage and mix well. Refrigerate. Mix well again before serving.
- 1/2 cup butter
- 1/3 cup flour (I usually do a little less)
- 1 16 oz. can chicken broth
- 1 16 oz. can tomato sauce
- 1 16 oz. can crushed tomatoes in puree
- 1 Tbsp dried basil
- 1 tsp salt
- 1 tsp black pepper
- 2 cups half and half (fat free works fine)
- Melt butter over med-low heat in a soup pot. Add flour and simmer the flour for a few minutes, but do not brown.
- Add chicken broth and bring back to simmer. Cook
- Add tomatoes and sauce, as well as dried basil, salt and pepper. Cook for about 30 minutes on low heat for flavors to meld well.
- Remove from heat and add half and half.