Warm Cabbage Slaw Recipes

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WARM SAVOY CABBAGE SLAW



Warm Savoy Cabbage Slaw image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
6 slices thick cut bacon, cut into lardons
2 red onions, julienned
Salt
3 carrots, peeled and grated
1 medium head savoy cabbage, thick ribs removed and shredded
1 1/2 cups apple cider vinegar
3 tablespoons, mustard seeds
1 thyme bundle, tied with string
4 bay leaves
1/4 cup to 1/2 cup apple cider
1 small bunch chives, cut into 2-inch pieces

Steps:

  • Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
  • Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.

HOT BACON - CABBAGE SLAW



Hot Bacon - Cabbage Slaw image

Just right for an unassuming side-dish. Keeps 'em coming back for more! Very addictive--be careful!

Provided by Debber

Categories     Pork

Time 25m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 9

6 -8 slices bacon, diced
1 head cabbage, shredded
2 -3 large carrots, shredded
1 onion, chopped
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup salted peanuts (optional)

Steps:

  • Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
  • While bacon and onion is frying, toss cabbage and carrots; set aside.
  • Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
  • Add cabbage & carrots back into pan; stir until coated with sauce.
  • Return bacon pieces to pan; toss in peanuts, if used.
  • NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
  • SUGGESTION: Add more bacon and carrots for a Main Dish meal.

WARM PECAN CABBAGE SLAW



Warm Pecan Cabbage Slaw image

Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

4 cups coarsely shredded cabbage
1/2 cup shredded carrot
1/4 cup sliced green onions
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted
1 teaspoon Dijon mustard
1/4 cup chopped pecans, toasted

Steps:

  • In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary. , Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.

Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 376mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

TANGY WARM RED CABBAGE



Tangy Warm Red Cabbage image

Tangy red cabbage.

Provided by Megan

Categories     Side Dish     Vegetables

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, chopped
½ apple - peeled, cored, and cubed
½ cup red wine
⅓ cup apple cider vinegar
⅛ cup red wine vinegar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 head red cabbage, shredded
salt and ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
  • Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 14.1 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 51.3 mg, Sugar 8.7 g

WARM CABBAGE SLAW



Warm Cabbage Slaw image

For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 9

16 cups thinly sliced cabbage (about 3 pounds)
2 garlic cloves, minced
1/4 cup olive oil
1/2 cup sliced green onions
2 tablespoons cornstarch
1/3 cup water
4 teaspoons soy sauce
1 teaspoon salt
1/4 cup slivered almonds, toasted

Steps:

  • In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

WARM ASIAN-STYLE SLAW



Warm Asian-Style Slaw image

Categories     Salad     Ginger     Vegetable     Side     Sauté     Vegetarian     Carrot     Spring     Cabbage     Gourmet     Vegan     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

For dressing
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons Asian chile paste
1/4 cup creamy peanut butter
1 teaspoon sugar
For slaw
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
1/2 small head cabbage, cut into 1/4-inch-thick slices
1/2 large cucumber, seeded and cut into julienne strips

Steps:

  • Make dressing:
  • Whisk together dressing ingredients.
  • Make slaw:
  • Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

WARM RED AND GREEN CABBAGE SLAW



Warm Red and Green Cabbage Slaw image

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 45m

Yield Six side-dish servings

Number Of Ingredients 7

1/2 head red cabbage
1/2 head green cabbage
5 teaspoons salt
3 slices bacon, diced
2 teaspoons caraway seeds
2 teaspoons sugar
2 tablespoons balsamic vinegar

Steps:

  • Core, shred, wash and drain the cabbage. Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes. Drain well. Meanwhile, cook the bacon until crisp, remove and set aside. Place 1 tablespoon of the bacon fat in a skillet and discard the rest.
  • Heat the fat over medium heat until hot. Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes. Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar. Divide among 6 plates, top with bacon and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 8 grams, TransFat 0 grams

WARM NAPA CABBAGE SLAW



Warm Napa Cabbage Slaw image

Categories     Side     Cabbage

Yield serves 4

Number Of Ingredients 11

2 tablespoons brown rice vinegar
2 tablespoons tamari
1 teaspoon maple syrup
1 tablespoon minced fresh ginger
1 tablespoon light sesame oil
1 cup thinly sliced red onion
Sea salt
2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup peeled and shredded carrots
1/4 cup fresh cilantro leaves

Steps:

  • Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
  • Heat the sesame oil in a large sauté pan over medium heat, then add the onion and a pinch of salt and sauté until the onions are translucent, about 3 minutes. Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and sauté until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from the heat and stir in the cilantro.
  • variation
  • Add some protein to this dish by stirring in 1 1/2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar. This is a delicious addition and can turn a side dish into an entire meal.
  • rebecca's notes
  • You may be wondering how to take on cabbage, the bocce ball of vegetables. Place the cabbage on a cutting board with the stem side down. Using a sharp chef's knife, cut the cabbage in half from top to bottom. Use the tip of your knife to remove the core. To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
  • storage
  • Store in an airtight container in the refrigerator for 3 to 5 days.
  • nutrition information
  • (per serving)
  • Calories: 85
  • Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
  • Carbohydrates: 11g
  • Protein: 2g
  • Fiber: 2g
  • Sodium: 610mg

ABSOLUTELY BEST HOT SLAW RECIPE



Absolutely BEST Hot Slaw Recipe image

This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!

Provided by kerrywsmyth

Categories     Salad Dressings

Time 32m

Yield 32 serving(s)

Number Of Ingredients 8

6 lbs shredded cabbage
8 lbs bacon
24 ounces water
32 ounces vegetable oil
44 ounces white vinegar
4 cups sugar
2 tablespoons salt
4 tablespoons chopped fresh garlic

Steps:

  • Fully cook bacon.
  • While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
  • Put hot chopped bacon in a strainer on a bowl to catch excess grease.
  • Repeat until all bacon is chopped.
  • Set bacon bits aside.
  • Start with a Gallon container with a large mouth.
  • Add sugar, vinegar, water, oil, salt, garlic.
  • Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
  • Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
  • Fill salad bowls with shredded cabbage.
  • Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
  • Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
  • Enjoy!

ANGIE'S DAD'S BEST CABBAGE COLESLAW



Angie's Dad's Best Cabbage Coleslaw image

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

Provided by DOTMAYTRX

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 20

Number Of Ingredients 10

1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
¾ cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

Steps:

  • In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g

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Top Asked Questions

How much hot slaw do you put on cabbage?
Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon. Enjoy! “This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati.
How do you make cabbage salad dressing?
Read the full recipe after the video. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
What is the best way to make coleslaw?
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well. This irresistible coleslaw is more tart and tangy than creamy.
How do you serve cabbage and bacon slaw together?
Fill salad bowls with shredded cabbage. Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve. Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.

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