Hot Cabbage Slaw

Introduction

History

Hot Cabbage Slaw has been a popular dish in Southern cuisine for many years. It is often served at barbecues, picnics, and potlucks as a side dish to accompany grilled meats and other dishes. The combination of cabbage, onion, and pepper with a sweet and tangy dressing is a classic flavor profile that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to shred the cabbage thinly for the best texture in the slaw.

- Letting the slaw sit for a while before serving allows the flavors to meld together and develop.

- Adjust the amount of sugar and vinegar to suit your taste preferences.

Serving Suggestions

Hot Cabbage Slaw is a versatile dish that can be served alongside grilled meats, sandwiches, or as a topping for tacos or burgers. It adds a crunchy and tangy element to any meal.

Cooking Techniques

Shred the cabbage thinly for the best texture.

- Mix the dressing while it is still hot to help dissolve the sugar.

Ingredient Substitutions

You can use white vinegar or rice vinegar instead of apple cider vinegar.

- Olive oil or vegetable oil can be used in place of salad oil.

Make Ahead Tips

Hot Cabbage Slaw can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.

Presentation Ideas

Serve Hot Cabbage Slaw in a decorative bowl or on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Hot Cabbage Slaw pairs well with grilled meats, sandwiches, burgers, or as a topping for tacos. It also goes well with other side dishes like potato salad or coleslaw.

Storage and Reheating Instructions

Store any leftover Hot Cabbage Slaw in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 10g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 50% DV

- Vitamin A: 10% DV

- Iron: 4% DV

Alergens

This recipe contains no common allergens.

Summary

Hot Cabbage Slaw is a low-calorie dish that is high in vitamin C and fiber. It is a healthy and nutritious side dish that is perfect for any meal.

Summary

Hot Cabbage Slaw is a delicious and tangy side dish that is perfect for any meal. With its crunchy texture and sweet and tangy dressing, it is sure to be a hit with your family and friends. Enjoy this flavorful and refreshing dish at your next barbecue, picnic, or potluck.

How did I get this recipe?

. The first time I saw this recipe, I was drawn to it like a moth to a flame. It was during a potluck dinner at my church, and one of the ladies had brought a dish called Hot Cabbage Slaw. The vibrant colors and tantalizing aroma immediately caught my attention, and I knew I had to ask for the recipe.

I approached the woman, whose name was Mrs. Jenkins, and she was more than happy to share her secret with me. She explained that Hot Cabbage Slaw was a family recipe that had been passed down for generations. She had learned how to make it from her grandmother, who had learned it from her grandmother, and so on.

Mrs. Jenkins went on to tell me that the key to making the perfect Hot Cabbage Slaw was to start with fresh ingredients. She recommended using a head of green cabbage, a couple of carrots, a red bell pepper, and a red onion. She also said that the dressing was what really set this dish apart - a combination of apple cider vinegar, sugar, mustard, and hot sauce.

I was eager to try my hand at making Hot Cabbage Slaw, so Mrs. Jenkins kindly wrote down the recipe for me on a piece of paper. I thanked her profusely and couldn't wait to get home and start cooking.

As I gathered the ingredients and set to work in the kitchen, I couldn't help but think about the history of this recipe. I marveled at how something as simple as cabbage could be transformed into a mouthwatering dish with just a few additional ingredients.

As the cabbage sizzled in the hot pan, releasing its natural sweetness, I added the carrots, bell pepper, and onion. The colors blended together beautifully, creating a stunning rainbow of vegetables.

Next, I mixed together the dressing, tasting it as I went along to adjust the flavors to my liking. The tangy vinegar, spicy mustard, and hint of sweetness from the sugar all worked together harmoniously.

Once the cabbage had softened and the vegetables had cooked through, I poured the dressing over the top and tossed everything together. The aroma that wafted up from the pan was intoxicating, and I couldn't wait to dig in.

I served myself a generous portion of Hot Cabbage Slaw and took my first bite. The crunch of the vegetables, the tang of the dressing, and the kick of the hot sauce all combined to create a symphony of flavors in my mouth. It was unlike anything I had ever tasted before, and I knew that this dish would become a staple in my kitchen.

Over the years, I have made Hot Cabbage Slaw countless times, each time tweaking the recipe to suit my taste buds. I have shared it with friends and family, who have all raved about its deliciousness. I have even entered it into cooking competitions, where it has won me several blue ribbons.

Every time I make Hot Cabbage Slaw, I am reminded of Mrs. Jenkins and her generosity in sharing her family recipe with me. I am grateful for the chance to carry on the tradition of this dish and to pass it down to future generations.

As I sit here, enjoying a bowl of Hot Cabbage Slaw on a lazy Sunday afternoon, I can't help but smile at the memories that this recipe holds. It is more than just a dish - it is a connection to the past, a reminder of the joy that can be found in simple, homemade food. And for that, I am forever grateful.

Categories

| Cabbage Recipes | Green Bell Pepper Recipes | Hot Slaw Recipes | World Recipes |

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