Rutt's Hut Hot Dog Slaw

Name: Rutt's Hut Hot Dog Slaw
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 1 Quart, 4 serving(s)
Ingredients: 4 cups fine chopped cabbage; 1 cup fine chopped carrot; 1 cup fine chopped green pepper; 1 cup fine chopped onion; 1/4 cup pickling salt; 1 cup water, plus 2 tbs; 1 cup white vinegar; 1 teaspoon celery seed; 1/2 teaspoon mustard seeds; 2 cups white sugar; 1 teaspoon ground mustard; 1 1/2 teaspoons ground turmeric; 3 tablespoons all-purpose flour

Submitted by pjsilk

"Rutt's Hut is a famous destination for "Rippers" Hot dogs deep fried, in Clifton N.J. This recipe is from a newspaper recipe of Mrs. Anne Fedorchak Rutt- 417 River Road -Clifton N.J."

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Ready In:: 3hrs
Ingredients:: 13
Yields:: 1 Quart
Serves:: 4

ingredients

4 cups fine chopped cabbage
1 cup fine chopped carrot
1 cup fine chopped green pepper
1 cup fine chopped onion
¹⁄₄ cup pickling salt
1 cup water, plus 2 tbs
1 cup white vinegar
1 teaspoon celery seed
¹⁄₂ teaspoon mustard seeds
2 cups white sugar
1 teaspoon ground mustard
1 ¹⁄₂ teaspoons ground turmeric
3 tablespoons all-purpose flour

directions

Combine first 5 ingredients in a large bowl, toss to combine.
Allow to sit 2 hours.
Rinse the mixture thouroghly with cold water.
Rinse the mixture thoroughly with cold water. Drain and squeeze to remove excess liquid.
Combine vegetables with the water and vinegar in a large pot.
Bring the mixture to a low boil, cover and simmer 1 hour.
Stir the celery seed, mustard seed and sugar into the vegetables.
Mix the ground mustard, turmeric and flour together in a bowl. Carefully spoon 2 Tbs. boiling water into the mustard mixture. Stir to form a paste.
Add the paste back into the boiling vegetable mixture cook and stir until thickened. About 5 mins more.

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RECIPE SUBMITTED BY

pjsilk

Collierville, Tennessee

I learned to cook at an early age, watching my mother and father.The first meal I cooked, at age 4, was bacon IN eggs, seeing that the griddle was warped to the center. My mother awoke to the smell, and came running, proudly proclaiming,"well my young man, you have been watching". Ever since then I've been consumed with dishes of my youth. Southern dishes, Italian favorites, Mostly the pursuit of my mom's corned beef and cabbage. Being Irish I've looked high and low. Last year I received the best cooking compliment EVER. I had made my "Kitchen Sink Gumbo" for a party of 100 at a friends house. I had a gentleman come up to me and say, "Sir I have worked in three different restaurants in New Orleans, and that is THE BEST Gumbo I have ever eaten!" That's why I keep on searching, to get better and learn.

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