German Style Hot Chicken Cabbage Slaw Recipes
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
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 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.
GERMAN STYLE HOT CHICKEN CABBAGE SLAW
Make and share this German Style Hot Chicken Cabbage Slaw recipe from Food.com.
Provided by Mini Ravindran
Categories Chicken
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Brown the chicken in a large and heavy skillet.
- Whisk in the sugar and vinegar.
- Stir in the cabbage and onions.
- Cook for 5 minutes, stirring frequently.
- Cover and reduce the heat.
- Simmer until the cabbage is tender (about 20 minutes).
- Serve warm.
Nutrition Facts : Calories 107.1, Fat 3.5, SaturatedFat 1, Cholesterol 17.2, Sodium 26.2, Carbohydrate 13.6, Fiber 1.4, Sugar 11.1, Protein 5.2
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
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- Clean and quarter white cabbage. Make a cut to remove the stem. Slice the white cabbage thin and add to a large bowl.
- Season the cabbage with salt and sugar, and mix thoroughly with bare hands for approx. 5 – 10 min, or until the cabbage becomes soft. Cover with a plastic wrap and let marinate in a fridge overnight, or ideally for approx. 24 hrs.
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- To begin, gather all your ingredients so that you have them within easy reach. Using a food processor or a large knife and cutting board, finely shred the cabbage. Mince the onion. If you are using a food processor for this job, go ahead and include all the onion juice in the recipe.
- Place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.
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GERMAN CABBAGE SALAD OR COLESLAW - WHERE IS MY SPOON
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- Slice the cabbage very finely, you could use a mandolin. Place it in a large bowl, add some salt starting with 2 teaspoons. Knead the cabbage very thoroughly with your hands, taste, and add more salt if not salty enough. Don't overdo it though with the salt. Cover and let it stand in the fridge for at least 6 hours and up to 24.
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- In a large skillet over medium heat, cook the bacon until crisp, remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving. Remove all but 1 tablespoon of the bacon fat from the skillet.
- To the skillet, add the onion and cook over medium heat until softened; about 2 minutes. Slowly pour the vinegar and water into the skillet. Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
- Add the cabbage and shredded carrots. Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
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