Hot Slaw With Poppy Seed Dressing
|Salad oil||1⁄4 Cup (4 tbs)|
|Green cabbage head||1⁄2 Small, thinly sliced|
|Carrot||1 Large, shredded|
|Onion||1 Small, minced|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Poppy seeds||2 Teaspoon|
1. In 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook cabbage, carrot, and onion, stirring occasionally, until cabbage is tender-crisp, about 5 minutes.
2. Stir in vinegar, sugar, poppy seeds, and salt; cook 2 minutes longer.