1 med. cabbage, quartered and cored
1/2 c. peanut oil
2 tbsp. flour
1/2 tsp. salt
2 tsp. dry mustard
Dash of Tabasco
6 tbsp. sugar
1/2 c. red wine vinegar
1 c. heavy cream, mixed with 2 lg. egg yolks

Shred cabbage. Heat oil until hot, stir in flour, salt, and mustard, Tabasco, sugar, and vinegar. Stir until it thickens. Stir in several large spoonfuls of oil mixture into the cream-yolk mixture. Over moderate heat, cook until it all thickens. While hot pour over cabbage. Let stand for 1 hour, chill covered until ready to serve.