Hot Cabbage Slaw

A warm cabbage side dish made by cooking slaw mix in milk and butter with caraway and tarragon, savory and creamy instead of the usual sweet-sour or mayonnaise-based slaw.

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

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.

Notes

Bagged slaw mix is simply raw shredded cabbage and carrots. You can substitute about 6 cups of your own shredded green or red cabbage.
Don't drain the rinsed cabbage completely dry. The water clinging to it helps it steam and get going in the pan.
Dried dill is a milder swap for caraway.
Store leftovers in an airtight container in the refrigerator up to 3 days and reheat gently. Don't freeze it, since the milk-cooked cabbage turns watery after thawing.

Nutrition