Van Valkenburg Hot Slaw
Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Her mother’s side of the family, the Van Valkenburgs, have been serving it at their Thanksgiving table for generations.
- 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
- 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.