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Germany
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Last Updated: Nov 6th, 2006 - 10:50:18 |
Always popular as a side dish for chicken, this warm apple and cabbage slaw will spice up dinner.
Warm Apple and Cabbage Slaw
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| Courtesy of germanfoods.org |
Warm Apple and Cabbage Slaw Prep time: 7 minutes
Cook time: 2 minutes
makes 12 (3⁄4 -cup) servings
- 1 (28-oz.) can sauerkraut with wine, drained
- 3 cups packaged shredded cabbage mix for coleslaw*
- 1⁄2 cup chopped walnuts
- 1 large fresh apple, peeled (if desired), cored, and coarsely chopped
- 1⁄2 small fresh red onion, cut into thin wedges
- 1 tbsp. chopped fresh flat-leaf parsley
- 1⁄3 cup vegetable oil
- 1 tbsp. white wine vinegar
- 1 tbsp. brown sugar
- 1⁄4 tsp. sea salt
- 1⁄4 tsp. celery seed (optional)
Drain sauerkraut in colander. Combine sauerkraut, coleslaw mix, walnuts, apple,
onion, and parsley in large bowl; toss to mix. Set aside.
Whisk vegetable oil, white wine vinegar, brown sugar, salt, and celery seed, if
desired, in medium bowl. Place in small saucepan over medium heat. Cook and
stir until hot, and sugar is dissolved.
Pour over sauerkraut and cabbage mixture; toss to coat. Serve immediately.
Per Serving: 130 calories, 11g carbohydrate, 2g protein, 9g fat, 3g fiber, 0mg cholesterol,
340mg sodium
*Three cups of chopped red cabbage may be substituted for the coleslaw mix called
for in the recipe.
© Copyright
2006 by Classbrain.com
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