Pennsylvania Dutch Hot Slaw For Sausages Food

PENNSYLVANIA DUTCH HOT SLAW FOR SAUSAGES

Steps:

• Melt butter in a large frying pan.
• Add cabbage and stir until well coated with fat.
• Cook 5-8 minutes over low heat, stirring often.
• The cabbage should be softened, but not fried.
• Place in a warm bowl.
• Add remaining ingredients and toss together until thoroughly blended.

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.