Recipes
I've added this page just to share a favourite recipe that I really like. So far just one to share but we'll see, maybe I'll add something else later.
October 7, 2023
October 7, 2023
Hot German Coleslaw
If you Google "German Coleslaw recipe" you will find all kinds of variations with a number of added ingredients, however I'm a basic "meat and vegetables" person preferring simple dishes over those with a variety of mixed ingredients. So this very simple version is one of my favourites, and extremely easy to make. I got this originally from a Lunenburg County web site that no longer exists and I think it was the way my mother used to make it. I have no idea how old this may be but I think it is a traditional local favourite. And I like pictures ... very easy to follow a recipe with pictures ... so I took pictures as I made it. If it looks like the picture, you're doing it right!
Only three ingredients:
Quarter the cabbage and remove the solid stalk. Slice the cabbage into thin slices, not more than ¼" thick. Separate the shreds into a large pot. (My largest here is a 10" pot and I filled it with only ¾ of this cabbage.) [Tip. You can push it down a bit if necessary to get the cover on but do not pack it into the pot too tightly ... it will not cook well and will take a lot more time. I learned that the hard way.]
Add about 1½ cups of water, cover and bring to a quick boil, then immediately turn the heat down to simmer.
Let it simmer for 1 hour ... it will reduce in volume almost by half. Then add the brown sugar and vinegar and simmer for 2 more hours. Serve hot as it will cool quickly on the plate.
A large cabbage should make 6 to 8 servings (although usually only 4 for me!) I like it just by itself, but you may prefer something else with it. It goes well with some cooked ham. In Lunenburg County, Nova Scotia we have a traditional Lunenburg Sausage (only available locally, made in Bridgewater). This goes well with the coleslaw and I put the sausage in the pot on top of the cabbage about 15 minutes before it is done which will cook the sausage (last picture.) If you have a similar sausage available, you may want to try that.
Only three ingredients:
- A large solid cabbage. The heavier the cabbage the more coleslaw you will get (obviously). There are some flattened oval shaped cabbages that I've seen. They are not suitable ... not very heavy or dense and won't make much coleslaw.
- 1½ cups brown sugar
- 1½ cups white vinegar
Quarter the cabbage and remove the solid stalk. Slice the cabbage into thin slices, not more than ¼" thick. Separate the shreds into a large pot. (My largest here is a 10" pot and I filled it with only ¾ of this cabbage.) [Tip. You can push it down a bit if necessary to get the cover on but do not pack it into the pot too tightly ... it will not cook well and will take a lot more time. I learned that the hard way.]
Add about 1½ cups of water, cover and bring to a quick boil, then immediately turn the heat down to simmer.
Let it simmer for 1 hour ... it will reduce in volume almost by half. Then add the brown sugar and vinegar and simmer for 2 more hours. Serve hot as it will cool quickly on the plate.
A large cabbage should make 6 to 8 servings (although usually only 4 for me!) I like it just by itself, but you may prefer something else with it. It goes well with some cooked ham. In Lunenburg County, Nova Scotia we have a traditional Lunenburg Sausage (only available locally, made in Bridgewater). This goes well with the coleslaw and I put the sausage in the pot on top of the cabbage about 15 minutes before it is done which will cook the sausage (last picture.) If you have a similar sausage available, you may want to try that.