Danish Coleslaw Klsalat Recipes

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DANISH COLESLAW - KåLSALAT



Danish Coleslaw - Kålsalat image

Make and share this Danish Coleslaw - Kålsalat recipe from Food.com.

Provided by littlemafia

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups cabbage (shredded )
1/2 green pepper (chopped )
1/2 red pepper (chopped )
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon celery seed
1 tablespoon sugar
3 tablespoons white vinegar
6 tablespoons olive oil

Steps:

  • Place vegetables together in a salad bowl.
  • Combine all the seasonings and spices and add to the vegetables, tossing well.
  • Add sugar, vinegar and oil and mix well.
  • Cover bowl and chill 1 hour.

Nutrition Facts : Calories 145.1, Fat 13.7, SaturatedFat 1.9, Sodium 202.1, Carbohydrate 5.6, Fiber 1.4, Sugar 3.9, Protein 0.7

NORWEGIAN COLESLAW



Norwegian Coleslaw image

This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 10

1 medium head cabbage
1 tablespoon salt
1-1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

Steps:

  • Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

Nutrition Facts :

DANISH RED CABBAGE



Danish Red Cabbage image

Danish side dish served hot with meatballs (frikadeller), pork chops, pork roast, duck. Particularly popular around Christmas.

Provided by nkkseattle

Categories     Side Dish     Vegetables

Time 1h20m

Yield 6

Number Of Ingredients 6

1 (2 pound) red cabbage
2 tablespoons butter
¼ cup distilled white vinegar
1 cup cranberry juice
2 tablespoons sugar, or more to taste
salt to taste

Steps:

  • Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
  • Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
  • Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 21 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 15 g

DANISH CABBAGE



Danish Cabbage image

This is a simple cabbage recipe with sour cream my grandmother taught me.

Provided by LAURA NASON

Categories     Side Dish     Vegetables

Time 34m

Yield 6

Number Of Ingredients 5

1 large head cabbage, cored and sliced thin
3 cups boiling water
1 cup sour cream
1 teaspoon caraway seeds
½ teaspoon salt

Steps:

  • Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.1 g, Cholesterol 16.9 mg, Fat 8.2 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 232.7 mg, Sugar 5.3 g

DANISH RED CABBAGE



Danish Red Cabbage image

Provided by Nika Standen Hazelton

Categories     Side     Vinegar     Apple     Winter     Cabbage     Jam or Jelly     House & Garden     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 medium red cabbage (about 3 pounds)
3 tablespoons butter
1 tablespoon sugar or more, according to taste
1/4 cup vinegar
Salt, pepper
2 medium tart apples, peeled, cored and chopped (optional)
1/2 cup red currant jelly

Steps:

  • Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In heavy kettle, melt butter. Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt and pepper to taste. Simmer covered for 2-3 hours, or until cabbage is very tender. Stir occasionally, and if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples, if desired, and red currant jelly. Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar, a little at a time. Simmer covered for 30 minutes longer, stirring occasionally. Serve with roast goose or duck. This is best if made a day ahead, and reheated slowly.

PENNSYLVANIA DUTCH COLESLAW



Pennsylvania Dutch Coleslaw image

My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! -Deb Darr, Falls City, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 8

1 medium head green cabbage, shredded (about 8 cups)
1 cup shredded red cabbage
4 to 5 carrots, shredded
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

DANISH WILTED CABBAGE SALAD WITH BACON



Danish Wilted Cabbage Salad With Bacon image

This is a wonderful way to serve cabbage. Without the sour cream, this is called a French cabbage salad. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad.

Provided by Elmotoo

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lb bacon
1 medium cabbage, shredded
1 onion, chopped
1 garlic clove, minced
1/2 cup tarragon vinegar
1 cup sour cream

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
  • Add the onion and garlic and fry in the bacon fat until browned.
  • Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and add sour cream. Serve warm.

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