Grandpa Als Famous German Hot Cole Slaw Recipes
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
SWEET AND SOUR HOT COLE SLAW
A relly nice change from your ordinary cole slaw. It has a nice spicy taste to it. This goes really good with any kind of barbeque!
Provided by Anita Harris
Categories < 15 Mins
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all vegetables in a large bowl.
- Combine sugar and remaining ingredients in another bowl and mix well.
- Stir dressing into vegetables and mix.
- Cover and chill several hours.
- Drain well and spoon into serving bowl.
Nutrition Facts : Calories 139.2, Fat 0.3, Sodium 459, Carbohydrate 33.6, Fiber 3, Sugar 29.8, Protein 1.9
ALMOST FAMOUS COLESLAW
Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.
Provided by Food Network Kitchen
Categories condiment
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
- In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.
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
OLD FASHIONED COLE SLAW
Just in case you were wondering, Cole Slaw came to America with the Dutch who called it Kool Sla. This was a shortened version of the literal translation of cabbage salad. Originally, thinly sliced cabbage (green and/or red) was dressed with oil vinegar and spices and probably served warm or hot. Mayonnaise was invented in the 18th century and added to the dressing. In the early 1900s cole slaw or cold slaw was prepared with buttermilk as is this version. From "Family Circle" magazine.
Provided by threeovens
Categories < 4 Hours
Time 4h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine broccoli, cabbage, and carrots in a large bowl.
- Whisk together mayonnaise, sour cream, buttermilk and mustard; season with salt and pepper.
- Fold mixture into the vegetables, then stir to combine thoroughly.
- Cover and refrigerate at least 4 hours up to overnight.
Nutrition Facts : Calories 118.7, Fat 8.3, SaturatedFat 1.9, Cholesterol 11.6, Sodium 384.3, Carbohydrate 9.5, Fiber 2.3, Sugar 4, Protein 3
GLUHWEIN - GERMAN HOT SPICED WINE
I received this recipe while in college from my German Language instructor - Herr Acker. The taste is heavenly and the smell is to die for.
Provided by Krsi Sue
Categories Beverages
Time 15m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and heat in large pan.
- If serving for a party, you can keep this warm in a crock pot.
Nutrition Facts : Calories 224.8, Sodium 11.4, Carbohydrate 7.7, Fiber 0.1, Sugar 1.9, Protein 0.2
RAINBOW COLE SLAW
Make and share this Rainbow Cole Slaw recipe from Food.com.
Provided by dicentra
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
- Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
- Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
- Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
- Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
- Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
- Serve immediately, or store up to 1 day in refrigerator.
HOT COLE SLAW
Provided by Florence Fabricant
Categories side dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet until golden. Drain on absorbent paper.
- Add enough additional bacon fat or cooking oil to the skillet to make four tablespoons. Add the cabbage and vinegar to the skillet and cook over medium heat until the ingredients are heated through and the cabbage has begun to wilt and is glossy.
- Crumble the bacon, stir in with the cabbage, season to taste and serve.
ELVA'S FAMOUS GERMAN POTATO SALAD
Make and share this Elva's Famous German Potato Salad recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except for one hard boiled egg and paprika for garnish.
- Place potato salad into a pretty serving bowl. Arrange sliced boiled egg in decorative fashion on top of the potato salad.
- Sprinkle generously with paprika on top. Chill or serve warm.
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.
FRESH GERMAN COLE SLAW
I grew up on German food because my step mom was German. I recently have reverted back to cooking the food I grew up on. This is one of my favorite, simple.
Provided by NewHopeDMN
Categories Vegetable
Time 40m
Yield 1 1/2 cup, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Shred the cabbage.
- Cut bacon into thin strips and fry until crispy.
- Chop onion until small.
- Mix all ingredients together and eat fresh (cold is best) enjoy!
Nutrition Facts : Calories 306.2, Fat 27.4, SaturatedFat 8.8, Cholesterol 38.6, Sodium 784.1, Carbohydrate 7.7, Fiber 2.7, Sugar 4.6, Protein 8.3
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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