Amish Sweet-and-Sour Coleslaw

Ingredients

• 1 medium green cabbage, 2 lb, finely shredded
• 1 carrot, grated
• 1/2 small onion, grated
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1 teaspoon dry mustard
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon black pepper

Before you cook

• Shred the cabbage very fine and put it in a large bowl with the grated carrot and onion.
• Whisk the eggs in a small bowl until smooth.
• Stir the flour, sugar, dry mustard, and salt together in a saucepan.

Steps

1. Whisk the vinegar and water into the dry mixture in the saucepan until no lumps remain.
2. Set the pan over medium heat and cook for 4 minutes, whisking constantly, until it thickens.
3. Ladle a little of the hot mixture into the beaten eggs while whisking, to warm them without scrambling.
4. Pour the tempered eggs back into the saucepan.
5. Cook for 3 more minutes over low heat, whisking, until the dressing is thick enough to coat a spoon.
6. Take the pan off the heat and whisk in the butter until it melts.
7. Let the dressing cool to room temperature, then whisk in the cream and black pepper.
8. Pour the dressing over the cabbage and toss until evenly coated.
9. Chill for at least 2 hours before serving.