Cook the Book: German Hot Slaw

Cook the Book: German Hot Slaw is an European recipe that serves 4. For 78 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 13g of fat, and a total of 193 calories. A couple people made this recipe, and 78 would say it hit the spot. It is perfect for The Fourth Of July. Head to the store and pick up green cabbage, bacon rashers, dark brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. It works well as a side dish. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Similar recipes include Cook the Book: Kalbi with Korean Slaw, Cook the Book: Catfish Tacos with Chipotle Slaw, and Cook the Book: Beijing Hot Noodles.

Servings: 4

 

Ingredients:

3 tablespoons apple cider vinegar

6 rashers thick-sliced bacon

Freshly ground black pepper, to taste

1 teaspoon caraway seeds, thinly sliced

1 tablespoon dark brown sugar

1 pound green cabbage, shredded

Kosher salt, to taste

1 small onion, grated

Equipment:

frying pan

bowl

Cooking instruction summary:

Procedures 1 Crisp the bacon in a 12-inch straight-sided pan over medium heat. Remove and reserve the bacon. Remove all but 2 tablespoons of the bacon fat. Add the onion and a pinch of salt and sweat until semi-translucent, 2 to 3 minutes. 2 Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1 to 2 minutes, until reduced and slightly thickened. Pour the dressing into a small bowl. 3 Return the pan (and any bits of dressing still left in it) to medium heat. Add the cabbage and caraway and sauté until warm and slightly browned but still crisp, 2 to 3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve immediately.

 

Step by step:


1. 1

2. Crisp the bacon in a 12-inch straight-sided pan over medium heat.

3. Remove and reserve the bacon.

4. Remove all but 2 tablespoons of the bacon fat.

5. Add the onion and a pinch of salt and sweat until semi-translucent, 2 to 3 minutes.

6. 2

7. Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1 to 2 minutes, until reduced and slightly thickened.

8. Pour the dressing into a small bowl.

9. 3

10. Return the pan (and any bits of dressing still left in it) to medium heat.

11. Add the cabbage and caraway and sauté until warm and slightly browned but still crisp, 2 to 3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve immediately.


Nutrition Information:

Quickview
211k Calories
6g Protein
13g Total Fat
16g Carbs
15% Health Score
Limit These
Calories
211k
11%

Fat
13g
21%

  Saturated Fat
4g
28%

Carbohydrates
16g
5%

  Sugar
10g
12%

Cholesterol
21mg
7%

Sodium
437mg
19%

Get Enough Of These
Protein
6g
13%

Vitamin C
138mg
167%

Vitamin K
89µg
86%

Vitamin A
2458IU
49%

Vitamin B6
0.47mg
23%

Folate
86µg
22%

Fiber
4g
20%

Manganese
0.33mg
16%

Vitamin B1
0.21mg
14%

Potassium
459mg
13%

Vitamin B3
2mg
12%

Phosphorus
105mg
11%

Selenium
7µg
10%

Vitamin E
1mg
10%

Vitamin B2
0.14mg
8%

Magnesium
30mg
8%

Vitamin B5
0.69mg
7%

Iron
1mg
6%

Calcium
63mg
6%

Zinc
0.84mg
6%

Copper
0.06mg
3%

Vitamin B12
0.17µg
3%

covered percent of daily need
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