PENNSYLVANIA DUTCH SLAW

1/2 head cabbage, shredded
1/4 cup wine vinegar
1 teaspoon salt
1 egg, beaten
1 tablespoon brown sugar
1 1/2 teaspoons caraway seed
1 1/2 teaspoons celery seed

Put cabbage in deep saucepan. Add vinegar, sprinkle with salt, cover tightly and steam over low heat 15 minutes.

Combine remaining ingredients and stir into cabbage. Cover and let stand 5 minutes.

Makes 4 servings
From: Recipelink.com
Source: Magazine pullout: Cabbage, The Collector's Cookbook #108, Woman's Day magazine, January 1966