Hungarian Coleslaw

I've made this recipe on a number of occasions but I have not yet had the chance to post it on the blog. I once heard it said that Hungarians have more ways to prepare cabbage than any other Eastern European ethnic group and none of them involves boiling.  Hungarians actually hate boiled cabbage and prefer to fry it in lard or eat it raw like this coleslaw.  I've never been a great fan of coleslaw, I dislike vinegar based slaws and Marzetti slaw dressing makes me run away in fear.  What makes this recipe different is it's sour cream based rather than mayonnaise based.  Hungarians have a special love for sour cream and you'll rarely find a recipe that doesn't include it or have it on the side.  You will need a slaw shredder or mandolin slicer to get the cabbage into nice thin strips. 



Hungarian Coleslaw

1 Medium Head of Organic Cabbage
some Minced Onion
1/2tsp Salt

16oz Sour Cream ( a good brand like Friendship)
1tsp Sugar
3T Cider Vinegar

When I say Medium head of cabbage I mean larger than a softball but smaller than a basketball.  Smaller is better when it comes to any vegetables.  You will need to peel off any wilted outer leaves and core the head.  Shred into fine strands (very fine) with the method of your choice and mix with about 3T minced or grated onion.  Add salt, mix and squeeze to get some juice.  In a bowl combine remaining 3 ingredients and pour over cabbage.  Mix thoroughly with hands, squeezing to make some juice as you go along.  Let stand 2 hours in refrigerator.  Dust top with sweet paprika before serving.

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