Cabbage Salad
This is traditional New England cabbage salad which my family used to serve for any occasion for years.
For this salad you will need:
1 quart chopped cabbage - 1 big head of white cabbage
1 Tablespoon of kosher salt
3 Tablespoons of white granulated sugar
Soak the cabbage in the salty water for two- three hours. Chop the cabage to the finest blade in the blender. Season your cabbage with salt and sugar. Pour into the serving bowl and pour the dressing over the top.
Traditional dressing for this salad is
Dressing
1/2 cup of white apple cider vinegar
1/2 cup of sour cream
1/2 cup of white granulated sugaer
3 eggs
Mix in a mixing bowl together the sour cream and vinegar,. Beat the egg yolks with a pinch of salt and the sugar in a seaparate bowl and beat well. Put the sauce into the water bath into the double boiler and put on the stove and cook until gets smooth and starts to thicken. When starts getting hot and bubbly stir in slowly the yolks of 3 eggs well beaten. Let the sauce boil for 1-2 minutes while stirring briskly. Turn the fire off and cool the sauce down. When the sauce gets cold, pour it over cabbage- one hour before serving and keep it in the fridge cold.