Pennsylvania Pepper Cabbage (Cole Slaw) with Hot Salad Dressing
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

2 cups cabbage, shredded
1 bell pepper (red or green) finely chopped
1/2 cup Hot Salad Dressing (see below)
1 tsp salt

Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve at once.

Hot Salad Dressing

1 Tbsp fat or butter
1 tsp flour
2 tsp sugar
1/2 tsp mustard, dry
1/8 tsp pepper
1/2 tsp salt
1/2 cup vinegar
1 egg yolk

Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer.