A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Do not let the cabbage boil while heating. Serve immediately after mixing with the hot dressing.
Preserved exactly as written in the original source
Cut the cabbage as for cold slaw
put it into a stewpan and set it on the top of the stove for half an hour, or till hot all through; do not let it boil
Then make a dressing the same as for cold slaw, and, while hot, pour it over the hot cabbage
Stir it until well mixed and the cabbage looks coddled
Serve immediately
Modern guidance to help you succeed with this vintage recipe
Gentle heating without boiling preserves the cabbage's crisp-tender texture by keeping cell walls intact while warming through. The hot dressing (typically vinegar-based) softens the cabbage's raw bite through brief acid contact while maintaining structure—unlike boiling, which would leach nutrients and create mushiness. Serving immediately prevents the cabbage from releasing excess moisture, which would dilute the dressing and make the slaw watery.
The cabbage can be shredded up to 4 hours ahead and stored in a sealed plastic bag in the refrigerator. The dressing can be prepared earlier in the day and kept at room temperature, ready to reheat when needed. However, the final dish cannot be made ahead as it must be served immediately after combining.
This dish is best served immediately and does not store well. Leftovers will become watery and limp as the heated cabbage releases moisture. If you must store, refrigerate in an airtight container for up to 1 day, but expect significant texture degradation.
AI-generated tips from Chef Cecil's culinary database
The cabbage can be shredded up to 4 hours ahead and stored in a sealed plastic bag in the refrigerator. The dressing can be prepared earlier in the day and kept at room temperature, ready to reheat when needed. However, the final dish cannot be made ahead as it must be served immediately after combining.
This dish is best served immediately and does not store well. Leftovers will become watery and limp as the heated cabbage releases moisture. If you must store, refrigerate in an airtight container for up to 1 day, but expect significant texture degradation.
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