Inner Chef

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Hot Slaw

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Hot Slaw                     Serves: 8-10

(Saveur Magazine)


2 medium heads green cabbage (about 5 pounds), cored and sliced ¼” thick

Unsalted butter, for greasing

2 cups heavy cream

1 cup milk

2 Tbsp. deli mustard

2 tsp. apple cider vinegar

¼ tsp. paprika

6 eggs, lightly beaten

Kosher salt and freshly ground black pepper, to taste


Heat oven to 400°. Grease a 9” x 13” baking dish with butter; set aside. Spread cabbage onto a foil-lined baking sheet. Bake, stirring occasionally, until cabbage is wilted and starting to brown, about 40 minutes. Transfer cabbage to greased baking dish. Reduce oven temperature to 350°. Whisk cream, milk, mustard, vinegar, paprika, eggs, salt, and pepper in a bowl; pour mixture over cabbage. Bake in oven until custard is set and top is browned, 35–40 minutes.


Saveur Magazine

Saveur Magazine


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