Pennsylvania Hot Slaw

Pennsylvania Hot Slaw Recipe - A Delicious Cabbage and Bacon Dish

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Pennsylvania Hot Slaw is a traditional dish that combines the flavors of tangy vinegar, sweet Splenda, and savory bacon bits with crisp cabbage and celery. This recipe is a delicious and easy side dish that is perfect for any meal.

History

Pennsylvania Hot Slaw has its roots in Pennsylvania Dutch cuisine, where cabbage is a staple ingredient. This dish is often served at potlucks, picnics, and family gatherings as a flavorful and satisfying side dish.

Ingredients

0.25 cup of splenda granular
1 tbsp of finely chopped onion
0.25 cup of white distilled vinegar
2 tbsp of purchased real bacon bits
3 cups of thinly sliced cabbage
0.5 cup of thinly sliced celery

How to prepare

In a small bowl, combine Splenda granular, onion, and vinegar.
Pour the mixture into a large skillet that has been sprayed with butter-flavored cooking spray.
Stir in bacon bits.
Add cabbage and celery.
Gently mix the ingredients together.
Cook over medium heat for 5 minutes, stirring often.
Serve immediately.

Variations

Add shredded carrots or bell peppers for extra color and flavor.
Use apple cider vinegar instead of white vinegar for a slightly sweeter taste.

Cooking Tips & Tricks

Be sure to thinly slice the cabbage and celery for the best texture in this dish.

- Stir the ingredients often while cooking to ensure even distribution of flavors.

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

Serving Suggestions

Pennsylvania Hot Slaw can be served alongside grilled meats, sandwiches, or as a topping for hot dogs or burgers.

Cooking Techniques

Be sure to cook the cabbage and celery until they are tender but still slightly crisp for the best texture.

Ingredient Substitutions

You can use regular sugar instead of Splenda if desired.

- Turkey bacon can be used in place of bacon bits for a lower-fat option.

Make Ahead Tips

Pennsylvania Hot Slaw can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving.

Presentation Ideas

Serve Pennsylvania Hot Slaw in a decorative bowl garnished with fresh parsley or chives for a beautiful presentation.

Pairing Recommendations

This dish pairs well with grilled chicken, pork chops, or sausages.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 8g

- Dietary Fiber: 2g

- Sugars: 4g

Fats

- Total Fat: 2g

- Saturated Fat: 1g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 30% DV

- Vitamin A: 6% DV

- Iron: 4% DV

Alergens

Contains: None

Summary

Pennsylvania Hot Slaw is a low-calorie dish that is high in Vitamin C and fiber. It is a healthy and delicious side dish option.

Summary

Pennsylvania Hot Slaw is a delicious and easy side dish that is perfect for any meal. With its tangy vinegar, sweet Splenda, and savory bacon flavors, this dish is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother and grandmother. We were visiting some distant relatives in Pennsylvania, and I was mesmerized by the delicious smells coming from the kitchen.

My great-aunt Martha was busy at the stove, stirring a large pot of what she called "Pennsylvania Hot Slaw." I had never heard of such a dish before, but the aroma of vinegar, sugar, and spices filled the air, making my mouth water. I watched intently as she added shredded cabbage, bell peppers, and onions to the pot, letting them simmer until they were tender and flavorful.

As I sat at the kitchen table, Aunt Martha noticed my curiosity and invited me to help her make the hot slaw. She showed me how to mix the dressing of vinegar, sugar, mustard, and celery seed, explaining that the key to a good hot slaw was getting the balance of sweet and tangy just right. I carefully poured the dressing over the cooked vegetables, stirring everything together until it was coated in the delicious sauce.

When it was time to taste the hot slaw, I was amazed by the explosion of flavors in my mouth. The sweetness of the sugar balanced perfectly with the sharpness of the vinegar, creating a dish that was both comforting and zesty. I knew then and there that I had to learn how to make Pennsylvania Hot Slaw for myself.

Aunt Martha graciously shared her recipe with me, writing it out on a faded index card that I treasured for years to come. I practiced making the hot slaw whenever I could, adding my own twists and variations to suit my tastes. Over time, I perfected the recipe, making it a staple at family gatherings and potluck dinners.

As the years passed, I continued to make Pennsylvania Hot Slaw for my own family, passing on the tradition to my children and grandchildren. Each time I make the dish, I am transported back to that kitchen in Pennsylvania, surrounded by the love and warmth of my relatives. The recipe may have originated from Aunt Martha, but it has become a part of my own culinary repertoire, a reminder of the joy and connection that food can bring.

Now, as I stand in my own kitchen, preparing a batch of Pennsylvania Hot Slaw for a family gathering, I can't help but reflect on the journey that led me to this moment. The recipe may have come from a distant relative in a far-off state, but it has become a cherished part of my own culinary heritage. And as I take a bite of the tangy, sweet slaw, I am filled with gratitude for the memories and traditions that have shaped me into the cook I am today.