Janets Red Hot Cabbage Slaw Recipes

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

JANET'S RED HOT CABBAGE SLAW

Steps:

• Melt butter in skillet saute onion until tender.
• Stir in cabbage, lemon juice, caraway seed, and salt. Heat stirring occasionally for 5 minutes.
• Cover cook over low heat stirring occasionally for 10 minutes longer or until cabbage is tender.
• Combine sour cream and vinegar stir into cabbage.
• Add orange sections heat to serving temperature. Yield 6 servings

RED HOT SLAW

Steps:

• Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.
• In a skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
• Discard all but around 3 tablespoons of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
• In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture in to the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage and toss well.
• Cabbage should have a bright magenta color.

CABBAGE SLAW

Steps:

• In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.