Grandpa Als Famous German Hot Cole Slaw Recipes

GERMAN HOT SLAW

Steps:

• Fry bacon until crisp; remove and drain on paper towels.
• Add sugar, salt, and pepper to drippings.
• Stir until dissolved.
• Add vinegar and water, cooking briefly.
• Pour over cabbage.
• Top with bacon.

GRANDPA AL'S FAMOUS GERMAN HOT COLE SLAW

Steps:

• Fry bacon and reserve grease. Crumble bacon and set aside. Pour bacon grease into saucepan and keep warm.
• Beat eggs and sugar together.
• Pour vinegar into warm bacon grease in a saucepan. Add sugar and egg mixture; bring to a boil. Remove immediately, pour over cabbage in large bowl. Add cooked bacon and mix well.
• Let sit for a couple hours before serving.

GERMAN HOT SLAW

Steps:

• 1. Fry the bacon till crisp and remove and drain on paper towels.
• 2. Combine sugar, vinegar and salt and stir until dissolved, cooking briefly.
• 3. Pour the hot vinegar mixture over the cabbage.
• 4. Stir in the bacon and top with green onions.

GERMAN COLE SLAW

Steps:

• Chop the cabbage and onion and place in a large bowl.
• In a small pot add the remaining ingredients and stir together and bring to a boil. Let the mixture reduce by 1/2 and then remove from heat and pour over the cabbage mixture and toss well.
• Let sit for 2 hours or overnight.

MOM'S "HOT" COLESLAW

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

HOT COLE SLAW

Steps:

• Fry bacon in a large skillet until golden. Drain on absorbent paper.
• Add enough additional bacon fat or cooking oil to the skillet to make four tablespoons. Add the cabbage and vinegar to the skillet and cook over medium heat until the ingredients are heated through and the cabbage has begun to wilt and is glossy.
• Crumble the bacon, stir in with the cabbage, season to taste and serve.

GERMAN COLESLAW

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

CREOLE ARTICHOKE OLIVE COLE SLAW

Steps:

• Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
• Add cabbage, artichoke hearts and olives, mix well.
• Cover and chill at least 1 hour or up to 24 hours before serving.

CREAMY GERMAN COLESLAW

Steps:

• Place cabbage in a large bowl.
• Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
• Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

FRESH GERMAN COLE SLAW

Steps:

• Shred the cabbage.
• Cut bacon into thin strips and fry until crispy.
• Chop onion until small.
• Mix all ingredients together and eat fresh (cold is best) enjoy!