Van Valkenburg Hot Slaw

By kimvess

Ingredients

• 2 medium heads green cabbage (about 5 pounds), cored and sliced 1/4" thick
• Unsalted butter, for greasing
• 2 cups heavy cream
• 1 cup milk
• 2 tbsp. deli mustard
• 2 tsp. apple cider vinegar
• 1/4 tsp. paprika
• 6 eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions.

Heat oven to 400°. Grease a 9” x 13” baking dish with butter; set aside. Spread cabbage onto a foil-lined baking sheet. Bake, stirring occasionally, until cabbage is wilted and starting to brown, about 40 minutes. Transfer cabbage to greased baking dish. Reduce oven temperature to 350°. Whisk cream, milk, mustard, vinegar, paprika, eggs, salt, and pepper in a bowl; pour mixture over cabbage. Bake in oven until custard is set and top is browned, 35–40 minutes.