Warm Coleslaw

For the slaw is best to use Brunswick cabbage. Cut finely and put in a saucepan. Bring hesperid vinegar, salt, caraway seeds and water to a boil and add to the cabbage.

Bring the cabbage to a good boil, reduce the temperature and let it steep until soft. Heat some oil in a pan and pour over the cabbage.

Once again mix everything well and serve hot.

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