Early Dutch Coleslaw

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 3 eggs
• 3/4 cup cider vinegar
• 1 1/2 tablespoons dry mustard
• 2 teaspoons sugar (optional)
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon fresh ground pepper
• 3 tablespoons butter (i think bacon fat is better!) or 3 tablespoons bacon fat (i think bacon fat is better!)
• 2 tablespoons all-purpose flour
• 1 cup milk
• 7 cups shredded green cabbage
• 3/4 cup minced onion
• 1/2 cup chopped pimiento
• 1/2 cup sour cream
• 1/4 cup minced celery
• 1/4 cup minced green pepper
• 3 tablespoons minced fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 for dressing.
• 2 combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
• 3 melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
• 4 stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
• 5 pour in milk and continue whisking until sauce begins to simmer.
• 6 cook,whisking constantly, about 5 minutes.
• 7 reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
• 8 remove from heat and let cool;season to taste.
• 9 transfer to container, cover and refrigerate up to 5 days.
• 10 for coleslaw.
• 11 combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
• 12 add dressing and toss again.
• 13 season with salt and pepper to taste.
• 14 cover and refrigerate 1 to 3 days.