Warm Cabbage Slaw

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 head0
  • 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

  1. Prepare the grill for direct cooking over medium-low heat. 

  2. Slice the onion using the Simple Slicer on the #2 setting. Cut the carrot into strips with the Julienne Peeler

  3. 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.  

  4. 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.  

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