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Hot Slaw

  Shredded cabbage 2 Cup (32 tbs)
  Butter 3 Tablespoon (3/8 stick)
  Salt To Taste
  Freshly ground pepper To Taste
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Caraway seeds 1 1⁄2 Tablespoon
  Sugar 1 Teaspoon (or more)

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 477 Calories from Fat 350

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 23.3 g116.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 431.6 mg18%

Total Carbohydrates 25 g8.4%

Dietary Fiber 12.3 g49.3%

Sugars 9.7 g

Protein 7 g13.6%

Vitamin A 26.9% Vitamin C 94.6%

Calcium 23.4% Iron 28.6%

*Based on a 2000 Calorie diet

Hot Slaw Recipe