Ginny,

Looks like the below response got it right. I'll add that the purpose is to
remove the water (which would eventually leave the cabbage when you season
it), so as to not result in a watery cole slaw which would be, to use a
fancy cooking term, quite yucky,

Doug from Massachusetts


"kalanamak" > wrote in message
...
> Ginny Sher wrote:
> > Questions, questions...
> >
> > Someone recently mentioned sweating cabbage in the preparation of
> > coleslaw. What exactly does that mean or how is that accomplished?
> > The recipe I'm using calls for pouring a lot of sugar over shredded
> > cabbage. Is that the ticket?
> >
> I read sweating as salting, letting weep, rinsing and then patting dry.
> blacksalt
> whereas making risotto in the summer makes the cook sweat