Pennsylvania Dutch Hot Slaw for Sausages
"Fried sausages or hot smoked sausages are placed on top of this hot slaw. Serve them with plenty of mashed potatoes. Yummy! Prep time is approximate."
- Ready In:
- 33mins
- Serves:
- Units:
Nutrition Information
7
People talking
ingredients
- 3 tablespoons butter
- 4 cups shredded cabbage, well packed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon pepper
- 2 tablespoons cider vinegar
- 1⁄2 cup sour cream
directions
- 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
-
This is very good! It has a very mild un-cabbagey flavor that if topped with a little vinegar would taste like excellently cooked sauerkraut, but without, is mild enough for anyone who dislikes either cabbage or kraut. I served this with grilled smoked sausage. Thanks for sharing!
-
Really quick and easy to do and a perfect partner for some Aidell's sausage. I had both Garlic and Artichoke and Apple and Chicken but I liked it a bit better with the artichoke flavor. I have never cooked as much cabbage in my life as I have in the last few weeks, lol, and I am starting to really like it! Thanks for adding to my side dish repetoire!
-
I found this a delightful cabbage recipe, I cooked exactly as per the recipe and it was perfect, colour as well. I do think the sour cream is what makes this recipe stand out from other cabbage recipes. Will definately be making this again.
-
This was very easy to make, and enjoyable. I did cook the cabbage a bit longer, so it was limper than the chef probably intended, but I liked it that way.
see 4 more
