Cook the Book: German Hot Slaw

Cook the Book: German Hot Slaw is an European recipe that serves 4. For 78 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 13g of fat, and a total of 193 calories. A couple people made this recipe, and 78 would say it hit the spot. It is perfect for The Fourth Of July. Head to the store and pick up green cabbage, bacon rashers, dark brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. It works well as a side dish. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Similar recipes include Cook the Book: Kalbi with Korean Slaw, Cook the Book: Catfish Tacos with Chipotle Slaw, and Cook the Book: Beijing Hot Noodles.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Crisp the bacon in a 12-inch straight-sided pan over medium heat. Remove and reserve the bacon. Remove all but 2 tablespoons of the bacon fat. Add the onion and a pinch of salt and sweat until semi-translucent, 2 to 3 minutes. 2 Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1 to 2 minutes, until reduced and slightly thickened. Pour the dressing into a small bowl. 3 Return the pan (and any bits of dressing still left in it) to medium heat. Add the cabbage and caraway and sauté until warm and slightly browned but still crisp, 2 to 3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve immediately.

 

Step by step:

1. 1

2. Crisp the bacon in a 12-inch straight-sided pan over medium heat.

3. Remove and reserve the bacon.

4. Remove all but 2 tablespoons of the bacon fat.

5. Add the onion and a pinch of salt and sweat until semi-translucent, 2 to 3 minutes.

6. 2

7. Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1 to 2 minutes, until reduced and slightly thickened.

8. Pour the dressing into a small bowl.

9. 3

10. Return the pan (and any bits of dressing still left in it) to medium heat.

11. Add the cabbage and caraway and sauté until warm and slightly browned but still crisp, 2 to 3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve immediately.

Nutrition Information:

covered percent of daily need