Butch's Coleslaw
(Spring 2003 issue from Butch's Diner in Tampa, KS)
1 medium cabbage, chopped
2/3 c. sugar
1/3 c. vinegar
1 tsp. salt
1 cup half & half
The secret to cutting cabbage so fine is using a blender to finish chopping. Pour water into blender until it's about 3/4 full. Place a couple of handfuls of chopped cabbage into the blender and chop. Drain in colander. Repeat. Drain for 30 minutes. Place a couple paper towels in the bottom of a plastic container with a lid. Squeeze cabbage to remove excess water and place it in the container. Cover with another paper towel and lid. Refrigerate overnight.
Next day mix together in a large bowl, sugar, vinegar, salt and half & half. Stir till blended. Stir in cabbage. Let stand (refrigerate) for two to three hours before serving. Slaw will keep about one week.
