 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
I was supposed to serve Reubens one night at work, and for whatever reason I did not have the sauerkraut to make them. Luckily, I had a couple of bags of coleslaw mix on hand, so this is what I did to improvise (resized for home use). Read more ... Ingredients:
1/2 cup (1 stick) butter or bacon dripping, or combination |
1/2 (5 lb) bag coleslaw mix |
1/2 tsp minced garlic |
salt and pepper, to taste |
1 cup light brown sugar, firmly packed |
balsamic vinegar, to taste |
Directions:
1. Heat the fat in a 12-inch, lidded skillet over a medium burner, until sizzling.
2. Reduce the heat and add the coleslaw mix into the pan; sprinkle seasonings over and cover. If the coleslaw doesn't all fit in the pan initially, wait until some of it cooks down and then add the balance. Braise the mix, stirring and turning frequently to prevent scorching. Cook for about a 1/2 hour or until nicely caramelized.
3. Scatter the brown sugar over and drizzle with balsamic vinegar. Stir again and heat through.
4. NOTE: Good side dish as is, or for use in making Reuben Sandwiches or Brats 'n' Kraut.
|
|