The National Cook Book, 9th ed.

by Hannah Mary Peterson

HOT SLAW.

171. Cut the cabbage in half, and shave it very finely. Put it into a stew-pan, with a piece of butter, and salt to the taste; pour in just enough water to prevent it from sticking to the pan. Cover it closely, and let it stew, stir it frequently, and when it is quite tender, add a little vinegar, and serve it hot.