Hot Slaw Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| Shredded cabbage | 2 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Ground pepper | 1 To taste | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Caraway seeds | 1 1/2 Tablespoon | |
| 1 teaspoon sugar or more | ||
| Salt | To Taste | |
Directions
Place cabbage in medium saucepan with enough water to cover.
Cook over medium-high heat until crisp-tender about 6 to 7 minutes.
Drain thoroughly Melt butter in large skillet over low heat.
Increase heat to medium, add cabbage and toss to coat.
Season with salt and pepper to taste.
Stir in vinegar, caraway seeds and sugar.
Toss gently and continue cooking over low heat until heated through and well blended, about 4 to 5 minutes.
Cook over medium-high heat until crisp-tender about 6 to 7 minutes.
Drain thoroughly Melt butter in large skillet over low heat.
Increase heat to medium, add cabbage and toss to coat.
Season with salt and pepper to taste.
Stir in vinegar, caraway seeds and sugar.
Toss gently and continue cooking over low heat until heated through and well blended, about 4 to 5 minutes.
Chef
