Hot Curried Slaw Recipe
Ingredients
| Onion | 1 Large, finley diced | |
| Butter | 2 Tablespoon | |
| Garlic | 1/2 Clove (5gm) | |
| All purpose flour | 2 Teaspoon | |
| Curry powder | 2 Teaspoon | |
| 1 can beef consomme | ||
| Water | 1 Can (10oz) | |
| 1 1/2 cups commercial sour cream | ||
| Pepper | 1 Dash | |
| Whole Cloves | 4 | |
| Shredded cabbage | 6 Cup (16 tbs) | |
Directions
Brown onion in butter; add garlic and blend in flour and curry powder.
Combine consomme and water; add 1 cup of this to onion mixture.
Remove garlic clove and add sour cream.
Simmer over low heat until mixture thickens.
Add pepper and set aside.
Heat remaining beef consomme; add cloves and cabbage.
Cover pan and simmer for 5 minutes.
Remove cloves.
Put cabbage into a buttered casserole; add onion and sauce mixture and mix well with a fork.
Bake at 350° for 20 minutes.
Combine consomme and water; add 1 cup of this to onion mixture.
Remove garlic clove and add sour cream.
Simmer over low heat until mixture thickens.
Add pepper and set aside.
Heat remaining beef consomme; add cloves and cabbage.
Cover pan and simmer for 5 minutes.
Remove cloves.
Put cabbage into a buttered casserole; add onion and sauce mixture and mix well with a fork.
Bake at 350° for 20 minutes.
Chef
