Hertas German Slaw Recipes

AWESOME GERMAN COLESLAW

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.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

CREAMY GERMAN COLESLAW

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.

GERMAN HOT SLAW

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.

GERMAN COLESLAW

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.

GERMAN COLE SLAW

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.

HERMAN'S COLE SLAW RECIPE - (4.5/5)

Steps:

• Shred cabbage & onions. Cover with the 1/2 cup sugar. Lightly toss then set aside for about one hour. Boil vinegar, 2 tablespoons sugar, mustard, salt, and celery seed; pour over cabbage while hot. Add grated diced pimientos. Add garlic & salad oil. Let set 24 hours; serve cold. It is quite tart, so add sugar "to taste". Will keep in refrigerator for weeks. The longer in refrigerator, the better. Cook's notes: Use sweet yellow onions for best taste. Vadalia onions are excellent when available.

GRANDPA AL'S FAMOUS GERMAN HOT COLE SLAW

Steps:

• Fry bacon and reserve grease. Crumble bacon and set aside. Pour bacon grease into saucepan and keep warm.
• Beat eggs and sugar together.
• Pour vinegar into warm bacon grease in a saucepan. Add sugar and egg mixture; bring to a boil. Remove immediately, pour over cabbage in large bowl. Add cooked bacon and mix well.
• Let sit for a couple hours before serving.

FRESH GERMAN COLE SLAW

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!