Dutch Hot Slaw
Dutch Hot Slaw offers a creamy, tangy cabbage dish with a hint of mustard and paprika, perfect for hearty family meals or as a flavorful side.
Ingredients
Instructions
- Cook shredded cabbage until tender and drain; keep hot.
- Melt margarine in a double boiler.
- Add vinegar, eggs, salt, sugar, dry mustard, paprika, and water to the melted margarine.
- Cook, stirring constantly, until the mixture thickens; remove from heat.
- Stir in the light cream or evaporated milk.
- Beat until smooth and pour over the hot cooked cabbage.
Tips & Substitutions
To enhance the flavor of your Dutch Hot Slaw, consider adding some grated carrots for sweetness and color. If you want a creamier texture, substitute half of the light cream with sour cream. For a tangy twist, try using apple cider vinegar instead of regular vinegar. Ensure that you stir constantly while cooking the egg mixture to prevent it from scrambling.
Serving Suggestions
Serve Dutch Hot Slaw as a warm side dish alongside roasted meats or as part of a hearty meal. It pairs beautifully with Cheese On Toast, making for a delightful comfort food combination. For a complete meal, consider serving it with grilled sausages or alongside a fresh salad to balance the flavors.
Storage & Reheating
Store leftover Dutch Hot Slaw in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, stirring occasionally until heated through. Avoid microwaving, as it can make the cabbage soggy; instead, aim for even heating on the stovetop.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Hot Slaw contains roughly 97 calories, with 7g protein, 14g carbohydrates, and 3g fat. It is an excellent source of vitamin C (114% of the Daily Value), vitamin A (87% of the Daily Value), and potassium (30% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2734mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Dutch Hot Slaw ahead of time?
Yes, you can prepare the cabbage and sauce in advance, but it’s best to combine them just before serving. Store the cooked cabbage and sauce separately in the refrigerator. When ready to serve, reheat the cabbage and sauce separately, then mix them together for the best texture.
What can I substitute for margarine in this recipe?
You can easily substitute margarine with unsalted butter for a richer flavor. If you're looking for a dairy-free option, olive oil or coconut oil can work well too. Just ensure that the substitute is melted before combining it with the other ingredients.
Is it possible to make this recipe vegetarian?
Absolutely! To make Dutch Hot Slaw vegetarian, simply omit the eggs and use a thickener such as cornstarch mixed with water to achieve a similar consistency. You can also add more vegetables like bell peppers or zucchini to enhance the dish while keeping it plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).