I come from a long line of German family cooks…who never measured anything. So, when I first started trying to emulate my grandmother’s and great aunt’s German Hot Slaw, I had to guess. The original recipes uses, of course, actual bacon (no oil needed), white vinegar, sugar, water and cabbage. I originally made my hot slaw that way and honestly never believed I would be able to make it well without real bacon. Over the years I adapted the recipe, which we make for family on most holidays, to use balsamic vinegar and even added a bit of hot pepper oil on occasion. So today, I finally take the plunge. I’m going to attempt to make it with vegan bacon. Let’s hope the ancestors don’t roll over in their graves at this one. I’d like to think they’d appreciate the homage.
German Hot Slaw
- 1/4 cup olive oil
- 6 slices “bacon” or uncured bacon
- 1 tablespoon red pepper flakes
- 1 head cabbage, quartered and sliced in 1-inch strips
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar or honey
- 1/2 to 1 cup water
Fry bacon in olive oil until crispy in a large stockpot. Remove, dice and set aside. Add red pepper flakes, cabbage, balsamic vinegar, sugar and water. Cover and cook over medium heat for 20 minutes. Add additional water if needed to allow for steaming of cabbage. When cabbage reaches desired tenderness, remove from heat, mix in bacon and serve.
Holy moly. I wish I’d done this sooner. This is just as delicious as the real thing. I absolutely love it.
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