Tallships Online - on the South Shore of Nova Scotia, Canada Tallships Online - on the South Shore of Nova Scotia, Canada

Lunenburg German Hot Cole Slaw
(or Sweet and Sour Cabbage)
Most people who try this for the first time do not even know it is cabbage. And it makes a great pot luck dish - easy, interesting and inexpensive.

Ingredients:
1 medium size cabbage
brown sugar (about 1 c)
vinegar (about 1 c)
water (about 1 c)

With knife - not food processor - shred a cabbage in thin slivers. Do not chop - the pieces should be long thin shavings - cutting the cabbage in quarters makes this easy. Wash the cabbage and allow water to cling to it. Put it in a heavy pot just big enough to hold the raw cabbage, add a cup of water, and place on high heat to bring to a boil. Then lower heat to simmer and simmer cabbage, covered, for about one hour, till it has reduced in size by approximately half and is tender. The cabbage has a large amount of moisture in it - so even this small amount of water will not allow it boil dry if the pot is heavy - in fact it will produce more water as it simmers and reduces.

After the cabbage is tender, add just to the top of the cabbage, one and one-half cup of brown sugar and one and one half cup of vinegar. Bring to a boil again, and then reduce to a simmer, covered, and simmer for about two hours, stirring occasionally to combine the sugar and vinegar, until the cabbage has become very tender and has turned golden brown.

This recipe makes a lot of cole slaw - easily 8 to 10 servings, and can be halved. Eat hot as a vegetable - especially good with sausage - but suitable for any meal.

Submitted by Debi Hannams, March 3, 1997

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Tallships Online - on the South Shore of Nova Scotia, Canada

 

Glinx / Tallships

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Canada B4N 3V7

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