German Style Hot Chicken Cabbage Slaw Recipes
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
GERMAN HOT SLAW
Being German my Grandmother makes this all the time because this is one of my Grandpa's favorite meals. Now that she is older I'm the one who makes it once every 2 weeks to bring over for the both of them to enjoy.
Provided by Lauren88
Categories < 60 Mins
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 301.8, Fat 20.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 1001.5, Carbohydrate 22.6, Fiber 5.2, Sugar 17.6, Protein 8.5
GERMAN STYLE HOT CHICKEN CABBAGE SLAW
Make and share this German Style Hot Chicken Cabbage Slaw recipe from Food.com.
Provided by Mini Ravindran
Categories Chicken
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Brown the chicken in a large and heavy skillet.
- Whisk in the sugar and vinegar.
- Stir in the cabbage and onions.
- Cook for 5 minutes, stirring frequently.
- Cover and reduce the heat.
- Simmer until the cabbage is tender (about 20 minutes).
- Serve warm.
Nutrition Facts : Calories 107.1, Fat 3.5, SaturatedFat 1, Cholesterol 17.2, Sodium 26.2, Carbohydrate 13.6, Fiber 1.4, Sugar 11.1, Protein 5.2
GERMAN CHICKEN
Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes.
Provided by Lisa McKelvey
Categories World Cuisine Recipes European German
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29.2 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 4.5 g, Protein 28.6 g, SaturatedFat 0.4 g, Sodium 1794 mg, Sugar 18.8 g
GERMAN RED CABBAGE
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MEAT AND CABBAGE (OLD GERMAN RECIPE)
Make and share this Meat and Cabbage (Old German Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Gumbo
Time 3h15m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Season the hamburger well with salt and pepper and add the egg. Mix well.
- Mix in rice.
- To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion.
- Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
- Wash the cabbage leaves and boil until tender.
- Put 2 tbsp of meat mixture in each leaf and roll tightly.
- Secure each roll with a toothpick.
- Place in a saucepan and pour sauce over rolls.
- Cover pan tightly and cook slowly for 3 hours.
- Serve very hot.
Nutrition Facts : Calories 1746.8, Fat 98, SaturatedFat 43.4, Cholesterol 555.5, Sodium 1604.4, Carbohydrate 112.5, Fiber 10.2, Sugar 35.7, Protein 102.7
GERMAN COLESLAW
This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14-18 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
AWESOME GERMAN COLESLAW
Make and share this Awesome German Coleslaw recipe from Food.com.
Provided by Boo Chef in West Te
Categories German
Time 15m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
- COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
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TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)
From craftbeering.com
4.7/5 (24)Total Time 20 minsCategory Cooking Tips And How TosCalories 51 per serving
- Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs.
- Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat,
- After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss.
HOT SLAW WITH BACON: THE PERFECT SIDE - 31 DAILY
From 31daily.com
4.3/5 (15)Total Time 15 minsCategory SidesCalories 69 per serving
- In a large skillet over medium heat, cook the bacon until crisp, remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving. Remove all but 1 tablespoon of the bacon fat from the skillet.
- To the skillet, add the onion and cook over medium heat until softened; about 2 minutes. Slowly pour the vinegar and water into the skillet. Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
- Add the cabbage and shredded carrots. Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
- Season to taste with salt and pepper; fold in the bacon. I like to reserve a few to garnish the hot slaw along with sliced green onions. Serve immediately or keep warm for up to 20 minutes.
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