• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Rockenwagner's Coleslaw

  • 1serving

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **DRESSING**

  3. 2 teaspoons all-purpose flour

  4. 2 teaspoons dry mustard powder

  5. 1/4 cup plus 1 tablespoon sugar

  6. 1 pinch ground cayenne pepper

  7. 1 heaping teaspoon salt

  8. 1/3 cup apple cider vinegar

  9. 2/3 cup heavy cream

  10. 2 large egg yolks

  11. 1 tablespoon caraway seeds

  12. 1 1/2 tablespoons prepared horseradish

  13. **COLESLAW**

  14. 6 cups white cabbage--about 1 1/4 pounds -- finely sliced

  15. 1 carrot, grated

  16. 1 3/4 cups red cabbage--about 1/2 pound -- sliced very fine

Instructions Jump to Ingredients ↑

  1. Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted.

  2. Dressing. In the top of a double boiler, off the heat, combine the flour, mustard powder, sugar, cayenne, and salt. Bring about 1 inch of water to a simmer in the bottom of the double boiler. In a small saucepan, combine the vinegar and cream and bring to a boil over high heat. Whisk the hot vinegar mixture into the dry ingredients, then place the top of the double boiler over the simmering water. Whisk in the egg yolks and stir until the mixture thickens slightly, about 3 to 4 minutes. Remove from the heat and stir in the caraway seeds and horseradish. Cool to room temperature, cover, and refrigerate until chilled.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback