This prized recipe from South Carolina is reprinted in "Seasoned in the South" by Bill Smith (Algonquin, 2006). Most recipes for mustard-based slaw use mayonnaise instead of cream but the cream is a change worth making.
1 small green cabbage, about 2 pounds
1 large carrot, peeled
4 tablespoons yellow mustard
1/2 cup heavy cream
2 tablespoons apple cider vinegar
2 tablespoons sugar
2 teaspoons salt
1 teaspoon whole celery seeds
Remove tough or damaged outer leaves from cabbage. Quarter cabbage and cut away the inner stalk. Remove thick, tough inner leaves if desired.
Chop cabbage finely to make about 8 cups. Place in a large mixing bowl. Grate carrot into the cabbage.
Whisk together remaining ingredients in a small bowl. Pour over the cabbage and stir to coat thoroughly. Let stand 15 minutes and stir again. Taste and add more sugar and salt if needed. Let stand 15 minutes longer and serve, or refrigerate, covered, for 2 or 3 days. Makes 6 to 8 servings.