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Cooked German Cole Slaw

Slightly cooking the cabbage, softens the texture of the cabbage, and it sheds some of it's water, so the dressing doesn't become diluted. Also the slaw stays nice in the fridge for at least a week.

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4 cups cabbage shredded and chopped
1 teaspoon salt
2 tablespoons sugar

Dressing :
1 /4 cup cider vinegar
2 teaspoons olive oil
1/2 teaspoon teaspoon Dill weed or celery seed
1 / 2 teaspoon black pepper
1 teaspoon sugar

other vegetables :
1 tablespoon chopped onion
2 Tablespoons chopped bell pepper.

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Another version of German Cole Slaw


Shred the cabbage. This is a Mandoline that I like to use. I always guard my fingers with the either the holder it comes with or I put a clean towel on top. I usually leave the last inch or so, and hand chop it, for further safety.
Hand chopping the cabbage with a knife also works well.


Here I have assembled the ingredients before I start.


1. Mix the salt and sugar with the cabbage in a microwave proof bowl. Cover and cook on high for 30 seconds. 2. Stir and cook 15 seconds more. If the cabbage has reduced it's volume by half then it is ready. IF not repeat this step till it does.


3. Assemble the dressing. Add to the cabbage and taste. Taste the slaw and see if you would like a bit more sugar. if you are watching calories Splenda works well also.

Add onions and chopped bell pepper if you desire.


This slaw keeps nicely in the fridge for me for at least a week. It gains flavor.

This kind of slaw is great for sandwiches like Reuben or Pastrami.



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Last updated June 27, 2011