WARM SLAW RECIPES

WARM CABBAGE SLAW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Warm Cabbage Slaw Recipe: How to Make It - Taste of Home image

For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 12-16 servings.

Number Of Ingredients 9

Ingredients

16 cups thinly sliced cabbage (about 3 pounds)
2 garlic cloves, minced
1/4 cup olive oil
1/2 cup sliced green onions
2 tablespoons cornstarch
1/3 cup water
4 teaspoons soy sauce
1 teaspoon salt
1/4 cup slivered almonds, toasted

Steps:

In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

Nutrition Facts : Calories 63 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 237mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

ABSOLUTELY BEST HOT SLAW RECIPE RECIPE - FOOD.COM

Absolutely BEST Hot Slaw Recipe Recipe - Food.com image

This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!

Total Time 32 minutes

Prep Time 30 minutes

Cook Time 2 minutes

Yield 32 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs shredded cabbage
8 lbs bacon
24 ounces water
32 ounces vegetable oil
44 ounces white vinegar
4 cups sugar
2 tablespoons salt
4 tablespoons chopped fresh garlic

Steps:

Fully cook bacon.
While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
Put hot chopped bacon in a strainer on a bowl to catch excess grease.
Repeat until all bacon is chopped.
Set bacon bits aside.
Start with a Gallon container with a large mouth.
Add sugar, vinegar, water, oil, salt, garlic.
Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
Fill salad bowls with shredded cabbage.
Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
Enjoy!

Nutrition Facts : Calories 898.3, FatContent 79.5, SaturatedFatContent 20.7, CholesterolContent 77.1, SodiumContent 1399.1, CarbohydrateContent 31.4, FiberContent 2.2, SugarContent 27.9, ProteinContent 14.3

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