Dutch Slaw

1 head red cabbage

2 carrots, grated

1 egg, beaten

2 tbsp sugar

1 tsp salt

Dash pepper

¼ cup apple cider vinegar

Making the Slaw

Cut or slice the cabbage thinly, using a sharp knife or a mandolin.

Place the cabbage and the grated carrots into a large saucepan and sprinkle with salt.

Cover the pan and place over low heat. Allow the vegetables to steam for thirty minutes, stirring occasionally, until the vegetables are very tender.

Add the sugar, salt, pepper and vinegar to the beaten egg and blend well.

Pour the egg mixture over the hot vegetables and stir briskly.

Continue heating for five minutes, then serve.

N.B. More or less sugar may be added, tablespoon by tablespoon, depending upon whether a tart or a sweeter slaw is desired.

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