Hot Cabbage Slaw
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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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Hot Cabbage Slaw
Ingredients
- 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
Instructions
- 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
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Slaw Recipes …
- Curried Apple and Pecan Broccoli Slaw from The Perfect Pantry
- Broccoli Slaw from Stacey Snacks
- Roasted Cabbage Slaw with Hazelnuts and Lemon from The Kitchn
- Winter Root Vegetable Slaw from Simply Recipes
- Coleslaw with Warm Bacon Dressing from Creative Culinary
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are lots of good ones already. Cheers
What an interesting looking coleslaw Lana. You’ve really intrigued me with the milk. Think I’ll have to give this a try.
Thanks, Renee. It’s a little different and a good side with so many different things. The milk gives it a smooth, somewhat creamy taste similar to the dressing you’d use in a cold slaw.
This looks so good. I make a cold version that is similar, but I can’t wait to try it hot!
Hope you enjoy it, Shaina. We sure do!
Lana, this looks really good – I love just about anything with cabbage, so I will be giving this a try for sure!
It is very good, Donalyn, and a bit of a change from other slaw recipes. Hope you enjoy it.
This looks like the perfect side dish to go with almost anything! I’m glad you’re getting to enjoy your grandchildren this week. And yes…bring on the asparagus and strawberries.
I just can’t wait for all that delicious Spring produce, Dara! Can you believe it’s almost April and we’re having snow flurries here in the deep South?