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Adjust racks to middle and top positions and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Line a baking sheet with foil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
In a medium bowl, combine scallion whites, sour cream, half the vinegar (all for 4 servings), 1½ tsp sugar (3 tsp for 4), and a dash or two of Frank’s hot sauce (save the rest for serving). Add cabbage and toss to combine. Season with salt and pepper. Refrigerate until ready to serve.