Cold Slaw and Hot Slaw

Becky and I were discussing how we both like cabbage so I thought I'd share an easy old pioneer recipe. It's originally from The Skillful Housewife's Book, 1846, but it's updated here by The Old Sturbridge Village Cookbook. :) I think it's good both ways, cold or hot.

Cold Slaw and Hot Slaw
1 head (2 pounds) cabbage
1/2 c. butter
1/2 c. cider vinegar
1 tsp. salt
1 - 1 1/2 tsp. pepper

Slice or shave cabbage very thin, cutting out the core.
In a large pot, scald together butter, vinegar, salt and pepper.

For hot slaw: Add cabbage to hot mixture and cook over moderate heat, stirring frequently until just tender, about 10-15 minutes.

For cold slaw: Pour warmed dressing over cabbage and toss to mix.