| |
|
What You Need:
(To Serve: 6)
|
|
|
|
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/3 cup cider vinegar
2 tablespoons sugar
1 egg
Salt, pepper to taste
1 cup milk
3 cups finely shredded green cabbage
1 cup grated raw carrots
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine flour, mustard, vinegar, sugar, egg, salt, and pepper in a small saucepan.
|
2. Heat, stirring almost constantly, until thickened and smooth.
|
3. Gradually add milk and continue cooking slowly, stirring, for 2 minutes.
|
4. Remove from heat and cool.
|
5. Mix with cabbage and carrots.
|
6. Refrigerate 3 to 4 hours to blend flavors.
|
|
|
|
|
