Thanksgiving Slaw

This is one of my family's traditional Thanksgiving recipes that I have never seen or had anywhere else. Don't get it confused with Cole Slaw - they are nothing alike, other than that they both call for cabbage. This is a dish that looks kind of "scary" so I never really ate it as a child, but now I look forward to it every Thanksgiving. Because it is an "heirloom" recipe, the recipe isn't exact - more watch and learn, but here are the basic instructions and amounts! This will make enough for a large Thanksgiving crowd. Try it for Thanksgiving and start a yummy new tradition! Enjoy!

4 heads of cabbage
1 square butter
Lowry's Seasoned Salt
Lowry's Seasoned Pepper
6 eggs
2 cups milk
2 cups cream
1/2 tsp. Apple Cider Vinegar

Melt 1/2 square of butter in a large stock pot. Shred cabbage thinly and add it to the pot seasoning each layer with Lowry's seasoned salt and Lowry's seasoned pepper. Put the remaining 1/2 stick of butter in the pot and close the lid. Simmer on low. If you were unable to add all of the cabbage to the one pot, add additional layers periodically as it cooks down. (Start this process in the morning and let it cook throughout the day).

Whisk cream, milk and eggs together in a large bowl. When cabbage has cooked down to a nearly translucent state, slowly add spoonfuls of cabbage to the cream mixture until the cream has warmed to the temperature of the cabbage in the other pan (otherwise the cream will curdle). When both the cabbage and cream mixtures are about the same temperature, add the cream mixture into the cabbage and stir well. Add vinegar. Serve hot.