Feuervogel's Cole Slaw

Ingredients for 4 servings:

• 60 ml white wine vinegar
• 50 ml water
• 1 tbsp sugar
• 1 tbsp flour
• 1 tsp mustard powder
• 1 tsp salt
• 60 g cream
• 1 tbsp butter
• 2 eggs
• 400 g white cabbage
• 2 m.-large carrot(s)
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

American-style coleslaw

Mix the flour with the mustard powder, sugar, and salt in a saucepan. Slowly add the vinegar mixed with 50 ml of water while stirring. Bring the mixture to a boil over low heat, stirring constantly. Add the cream and butter and stir until the butter has melted. Whisk the eggs in a cup, stir 2-3 tablespoons of the hot liquid into the eggs, then return the mixture to the saucepan and mix thoroughly. Continue heating, stirring constantly, until the mixture thickens, then transfer to a bowl. Trim the white cabbage, quarter it, wash it, and cut it into very fine strips or grate it. Peel the carrots and cut it into fine strips or grate it coarsely. Stir the vegetables into the dressing and season with pepper and salt. Let the salad marinate for 3 hours.