Warm Cabbage Slaw

Name: Warm Cabbage Slaw
Yield: 9 servings of 1/3 cup (75 mL)
Ingredients: 1/2 medium onion; 1 medium carrot, peeled; 4 cups (1 L) thinly sliced green cabbage (about 1/4 medium head); 1/4 cup (50 mL) cider vinegar; 1 1/2 tbsp (22 mL) canola oil; 2 tsp (10 mL) caraway seeds; 1 tsp (5 ml) sugar; 1/4 tsp (1 mL) each salt and ground black pepper

This warm slaw is a great topping for grilled bratwurst, polish sausage, patty melts, and Reuben sandwiches.

Ingredients

1/2 medium onion
1 medium carrot, peeled
4 cups (1 L) thinly sliced green cabbage (about 1/4 medium head)
1/4 cup (50 mL) cider vinegar
1 1/2 tbsp (22 mL) canola oil
2 tsp (10 mL) caraway seeds
1 tsp (5 ml) sugar
1/4 tsp (1 mL) each salt and ground black pepper

Directions

Prepare the grill for direct cooking over medium heat.
Slice the onion using the Simple Slicer on the #2 setting. Cut the carrot with the Julienne Peeler.
Combine the onion, carrot, cabbage, vinegar, oil, caraway seeds, sugar, salt, and pepper in the Rockcrok® Everyday Pan; toss to coat using the Large Chef’s Tongs.
Cover the pan with heavy-duty aluminum foil. Place on the grid of the grill. Grill for 20–30 minutes, or until the cabbage is tender and the liquid is evaporated, stirring occasionally.

Yield:

9 servings of 1/3 cup (75 mL)

Nutrients per serving:

Calories 40, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 4 g, Fiber 1 g, Sugars 2 g, Protein 1 g

Cook's Tips:

To prepare this recipe on the stovetop, follow steps 2–3. Heat the pan over medium-low heat. Cook, covered with the lid, for 20–30 minutes, or until the cabbage is tender and the liquid is evaporated, stirring occasionally.