This Hot Cabbage Slaw makes for a deliciously different side dish with chicken, fish, pork, or a sandwich.
We’re busy as we can be around the Stuart house this week. The two most beautiful and intelligent grandchildren in the world are visiting us on their Spring Break!
We’re having loads of fun, but we all wish the weather would cooperate a little better. Today, several days into official Spring time, it is in the 30’s with a strong wind blowing and, can you believe it…light snow flurries.
So this Spring Break is not so much shorts, flip-flops, and lemonade as heavy coats, scarves, and hot cocoa. That’s okay. As long as they’re here, we don’t mind very much.
Since winter seems to refuse to give up and give way this year, all the beautiful fresh, Spring produce is on hold as well. I sure am looking forward to red, ripe strawberries and tender asparagus. In the meantime, though, we’re trying to be content with what’s available right now.
This recipe makes a very nice change from standard side dishes and is particularly nice with a sandwich. Instead of the usual chips and pickle with your ham and cheese on rye, try this hot cabbage slaw. It’s different and delicious. Easy and quick to prepare, and economical as well.
How to Make Hot Cabbage Slaw
To start, rinse the packaged slaw mix and drain it lightly. Place the slaw mix in a saucepan over medium heat. Sprinkle with the salt and cover. When sizzling can be heard, reduce the heat to low and cook for 5 minutes.
Add the butter, milk, caraway seeds, tarragon, and black pepper. Stir to blend. Bring to a boil. Remove from heat and serve immediately.
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More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Hot Cabbage Slaw
- 6 cups packaged slaw mix or shredded green or red cabbage
- 2 teaspoons salt
- 2 tablespoons tblsp. butter
- 1 cup milk
- 2 teaspoons caraway seeds
- 1 teaspoon dried tarragon
- Ground black pepper to taste
- Rinse the cabbage, drain lightly, and place in a saucepan over medium heat. Sprinkle with the salt and cover. When sizzling can be heard, reduce the heat to low and cook for 5 minutes.
- Add the butter, milk, caraway seeds, tarragon, and black pepper. Stir to blend. Bring to a boil. Remove from heat and serve immediately.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.