GERMAN COLESLAW
This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14-18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY GERMAN COLESLAW
This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.
Provided by Catherine S
Categories Salad Coleslaw Recipes With Mayo
Time 2h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place cabbage in a large bowl.
- Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
- Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 12.7 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 316.3 mg, Sugar 9.6 g
AWESOME GERMAN COLESLAW
Make and share this Awesome German Coleslaw recipe from Food.com.
Provided by Boo Chef in West Te
Categories German
Time 15m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
- COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
GERMAN RED CABBAGE
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GERMAN HOT SLAW
Being German my Grandmother makes this all the time because this is one of my Grandpa's favorite meals. Now that she is older I'm the one who makes it once every 2 weeks to bring over for the both of them to enjoy.
Provided by Lauren88
Categories < 60 Mins
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp; remove and drain on paper towels.
- Add sugar, salt, and pepper to drippings.
- Stir until dissolved.
- Add vinegar and water, cooking briefly.
- Pour over cabbage.
- Top with bacon.
Nutrition Facts : Calories 301.8, Fat 20.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 1001.5, Carbohydrate 22.6, Fiber 5.2, Sugar 17.6, Protein 8.5
GERMAN COLE SLAW
This is a different kind of slaw and is very good! I got it from my cousin, who is only 15 but well on his way to becoming a great cook!
Provided by Marty Hugo
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Chop the cabbage and onion and place in a large bowl.
- In a small pot add the remaining ingredients and stir together and bring to a boil. Let the mixture reduce by 1/2 and then remove from heat and pour over the cabbage mixture and toss well.
- Let sit for 2 hours or overnight.
Nutrition Facts : Calories 205, Fat 13.8, SaturatedFat 1.8, Sodium 41, Carbohydrate 20.4, Fiber 2.8, Sugar 17.2, Protein 1.8
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- Remove the outside leaves of the cabbage, wash the cabbage, and cut it in half. Now remove the hard stem (core the cabbage) and cut the cabbage into fine strips. Place the strips into a large bowl.
- Add salt, sugar, and caraway. Massage the cabbage (seriously) for approximately 8 minutes with your hands until it is soft to the touch and the cabbage has given off some of its liquid.
- Cut the onions into small cubes. Heat the oil in a frying pan, add the onions, and fry them until they become translucent. Now add the water and the vinegar. Once the water and vinegar are hot, pour the mixture over the cabbage and mix everything together with a spoon.
- Add pepper to taste and let the German coleslaw rest in the fridge for at least 2 hours before serving.
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