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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

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

Directions

Step 1

Remove the outer leaves from the cabbage and shred it finely using a knife, mandoline slicer, or food processor.

Step 2

Peel and grate the carrot using a box grater or your preferred grating tool.

Step 3

In a large sauté pan or skillet, melt the butter over medium heat.

Step 4

Add the flour to the melted butter and whisk constantly for 1 minute to create a light roux.

Step 5

Slowly add the water, continuing to whisk, until the mixture is smooth and begins to thicken slightly.

Step 6

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.

Step 7

Add the shredded cabbage and grated carrot to the skillet. Toss to coat the vegetables evenly in the vinegar-based sauce.

Step 8

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.

Step 9

Taste and adjust seasoning if needed. Serve the hot slaw immediately alongside grilled or smoked sausages.

Nutrition Facts

Serving size	(1303.5g)

Amount per serving	% Daily Value*
Calories	631.1

Total Fat 25.1g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 65.8mg	0%
Sodium 2894.1mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 57.6g
Protein 14.3g	0%

Vitamin D 4.5IU	0%
Calcium 448.8mg	0%
Iron 6.2mg	0%
Potassium 1906.9mg	0%

*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.

Source of Calories

Fat: 34.4%

Protein: 8.7%

Carbs: 56.9%