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Cabbage Hot Slaw

Chop the cabbage fine after soaking it one hour in cold water; then place it in an iron kettle with a cup of vinegar. Cover the kettle and set it where the cabbage will slowly stew for two hours, stirring often, and adding a little more vinegar as that in the kettle evaporates, but keeping only enough moisture in the kettle to prevent the cabbage from burning. Should the vinegar be very strong, weaken it with a little water. When the cabbage is tender, add a little butter, salt and pepper, and serve hot. The slaw, when cooked, should be of a delicate pinkish shade. It requires constant attention while cooking.