A simple and easy recipe of few ingredients, hot coleslaw adds a lot of satisfaction to a meal of sandwiches.
1 small head of cabbage
3 tablespoons butter
1/4 cup red wine vinegar
1 teaspoon caraway seeds
2 tablespoons honey
1/4 teaspoon salt
Pepper, freshly cracked and ground
Shred the cabbage and place it in a lidded saucepan with just enough water to cover the bottom of the pan. Cover and cook until crisp-tender, approximately 6 – 7 minutes. Drain thoroughly.
Place the drained cabbage back in the saucepan over low heat. Add the butter; toss to melt and coat the cabbage. Add the vinegar, caraway seeds, salt and pepper and cook until well blended. Adjust seasonings to taste.
Yield: 4 – 6 servings.
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