Sweet and Sour Hot Slaw

Cabbage was brought to the US by our immigrant ancestors because it was a very practical food. It is easily grown, good for you, and has a long storage life.

We are all familiar with the ever popular Coleslaw or Cold Slaw, but a Hot Slaw was also often served. It was made with a cooked salad dressing. I prefer to just use mayo – it’s easier.


Sweet and Sour Hot Slaw



  • 1/8 head green cabbage
  • 1/8 head red cabbage
  • 2 cups sauerkraut
  • 1 tablespoon prepared mustard (try whole seed Dijon)
  • 2 cups mayonnaise or other salad dressing
  • 1/4 cup sugar
  • 1 tablespoon celery seed or caraway seed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper


Thinly slice both cabbages into shreds and toss into a large bowl.


Place remaining ingredients, seasoning to taste with salt and pepper, in a saucepan and cook over medium low heat, stirring occasionally, until thickened, 5 to 10 minutes.


Combine with cabbages and serve.


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