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Rockenwagner's Coleslaw


2 teaspoons all-purpose flour
2 teaspoons dry mustard powder
1/4 cup plus 1 tablespoon sugar
1 pinch ground cayenne pepper
1 heaping teaspoon salt
1/3 cup apple cider vinegar
2/3 cup heavy cream
2 large egg yolks
1 tablespoon caraway seeds
1 1/2 tablespoons prepared horseradish
6 cups white cabbage, finely sliced
(1 1/4 pounds)
1 carrot; grated
1 3/4 cups red cabbage, sliced very fine,
(about 1/2 pound)

Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted. 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. Posted to the BBQ list on July 05, 1998 by Karl E. Moser (KE3NF) - - - - - - - - - - - - - - - - - -

Yield: 1 serving

** Exported from Now You're Cooking! v5.57 **

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