About
Dan Scheffki Expertise Have been in the food industry over 10 years now. Currently I work for a banquet / catering facility near Chicago. I specialize in entrees, salads and have some baking knowledge as well. If interested in "quantity cooking" and portioning for medium to large events I am well versed in that area also. Favorite menu styles I like and know; Italian, Western and German cuisines. Have done everything from line / short order cooking for bar / restaurants (including being in charge of inventory / ordering) and currently (last 2 years) am a cook for a large catering / banquet hall in the south suburbs of Chicago preparing all types of cuisine from "Family Style" banquets to Hawaiian Luau Luncheons.
Expert:
Dan Scheffki Date: 1/5/2001 Subject: hot cole slaw
Question My grandmother, who is now deceased, used to make a hot cole slaw at Thanksgiving and Christmas. I believe it was German. I watched the process severl times, but I did not write the ingredients or instructions and It would be great to have it again. I know she used bacon,some drippings and the rest were added to the skillet where the bacon was cooked to make a sauce which was added to the shredded cabbage and ?. If this seems familiar, It would be wonderful to have the recipe. Thank you for your time.
Answer Susan;
You'r ein luck in that I happen to love recipes of this type having a polish father who loved to cook i had a dish very similar to what you mention all my life. Below though not the same is a twist on the traditional as I don't recall the exact ingredients either :) ...BUT, try this personal recipe of mine and add / delete ingredients and I'm sure you will get VERY close to the original. This is pretty much traditional "hot slaw" just with a few twists in the Maple syrup and Leeks. Give it a try . Hope you like it and hope it is close to what you were looking for! ;)
4 slices (4 ounces) bacon, cut in half
1/2 cup apple-cider vinegar
1/3 cup maple syrup (grade B, if available)
1/2 teaspoon ground celery seed
1/4 teaspoon ground black pepper
3/4 cup (2 stalks) sliced leeks
3 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup (2 medium) grated carrots
1. In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels and discard all but 3 tablespoons fat from skillet. Add vinegar, maple syrup, celery seed, and black pepper. Bring to a boil and cook 1 minute. Pour all but 1 tablespoon warm dressing into a small bowl.
2. Adjust heat to medium low and add leeks to skillet. Cook until slightly softened — about 2 minutes. Add green and red cabbage and carrots. Stir in reserved dressing and cook just until vegetables soften — 3 to 4 minutes. Transfer to serving platter, top with bacon, and serve immediately.
