Lunenburg German Hot Cole Slaw
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(or Sweet and Sour Cabbage)
Most people who try this for the first time do not even know it is cabbage. And it makes a great pot luck dish - easy, interesting and inexpensive.
1 medium size cabbage
brown sugar (about 1½ c)
vinegar (about 1½ c)
water (about 1 c)
With knife - not food processor - shred a cabbage in thin slivers. Do not chop - the pieces should be long thin shavings - cutting the cabbage in quarters makes this easy. Wash the cabbage and allow water to cling to it. Put it in a heavy pot just big enough to hold the raw cabbage, add a cup of water, and place on high heat to bring to a boil. Then lower heat to simmer and simmer cabbage, covered, for about one hour, till it has reduced in size by approximately half and is tender. The cabbage has a large amount of moisture in it - so even this small amount of water will not allow it boil dry if the pot is heavy - in fact it will produce more water as it simmers and reduces.
After the cabbage is tender, add just to the top of the cabbage, one and one-half cup of brown sugar and one and one half cup of vinegar. Bring to a boil again, and then reduce to a simmer, covered, and simmer for about two hours, stirring occasionally to combine the sugar and vinegar, until the cabbage has become very tender and has turned golden brown.
This recipe makes a lot of cole slaw - easily 8 to 10 servings, and can be halved. Eat hot as a vegetable - especially good with sausage - but suitable for any meal.
Submitted by Debi Hannams, March 3, 1997
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