Pennsylvania Dutch Hot Slaw for Sausages
Transform your sausage game with Pennsylvania Dutch Hot Slaw, a tangy and vibrant side dish that’s perfect for pairing with grilled or smoked sausages. This unique recipe combines finely shredded green cabbage and grated carrot with a rich, vinegar-based sauce infused with the sweetness of sugar, the zest of yellow mustard, and the aromatic punch of celery seed. The sauce, thickened with a light butter and flour roux, creates a velvety texture that clings beautifully to the crisp-tender vegetables. Ready in just 30 minutes, this warm slaw delivers bold flavors and a hearty complement to savory meat dishes. Whether you’re hosting a barbecue or serving up a weeknight dinner, this Pennsylvania Dutch classic is guaranteed to impress. Keywords: Pennsylvania Dutch hot slaw, tangy cabbage slaw, sausage side dish, vinegar-based slaw, hot slaw recipe.
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Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Green cabbage
- 1 large Carrot
- 0.5 cup Apple cider vinegar
- 2 tablespoons Sugar
- 1 tablespoon Yellow mustard
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 0.5 cup Water
- 1 teaspoon Celery seed
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Remove the outer leaves from the cabbage and shred it finely using a knife, mandoline slicer, or food processor.
Peel and grate the carrot using a box grater or your preferred grating tool.
In a large sauté pan or skillet, melt the butter over medium heat.
Add the flour to the melted butter and whisk constantly for 1 minute to create a light roux.
Slowly add the water, continuing to whisk, until the mixture is smooth and begins to thicken slightly.
Stir in the apple cider vinegar, sugar, yellow mustard, celery seed, salt, and black pepper. Cook for 2–3 minutes, stirring frequently, until the mixture is well combined and aromatic.
Add the shredded cabbage and grated carrot to the skillet. Toss to coat the vegetables evenly in the vinegar-based sauce.
Reduce the heat to low, cover the pan, and cook for 5–8 minutes, stirring occasionally, until the cabbage is softened but still slightly crisp.
Taste and adjust seasoning if needed. Serve the hot slaw immediately alongside grilled or smoked sausages.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 57.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
