| Hot Coleslaw |
| Serves 4-6 1 oz (30g) butter 1 small firm white cabbage, finely shredded 1 teaspoon caraway seeds salt and pepper 1 teaspoon sugar 1tablespoon cider vinegar 1/4 pint (150ml) soured cream 1. Melt the butter in a large frying pan. Add the cabbage and sprinkle with the caraway seeds. Season with salt and pepper. 2. Cook over low heat, stirring and turning the cabbage, until it is just tender and beginning to turn golden. Remove from the heat. 3. In a jug, stir together the sugar, vinegar and soured cream. Add to the cabbage, toss well to mix and serve immediately. |