Serious Eats: Recipes
Cook the Book: German Hot Slaw
What's the allure of cranberry sauce on the Thanksgiving table? Its sweet tartness breaks up the starchy monotony of the meal, interjecting little bites of much needed acidity. When choosing recipes from Alton Brown's Good Eats 2: The Middle Years, I was looking for another dish that could impart a little cranberry-sauce-esque brightness to the meal. This German Hot Slaw ended up doing just that.
The combination of shredded cabbage sauteed in bacon fat, bits of onion, caraway seeds, and a healthy dose of apple cider vinegar smells almost identical to a Reuben sandwich, and flavor-wise tastes like choucroute. Even though it doesn't fall into the category of traditional Thanksgiving sides, this hot slaw seemed perfectly at home in between the bowls of stuffing and mashed potatoes. But perhaps my favorite part of this slaw is the leftovers factor, piling it on top of leftover turkey to make a day after Thanksgiving Reuben.
As always with our Cook the Book feature, we have five (5) copies of Good Eats: The Middle Years to give away this week.