Pan fried coleslaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Sweet hickory-smoked bacon |
| 6 | cups | Very thinly sliced green cabbage (about 1 pound) |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Celery seeds |
Directions
Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.
Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently. Add sugar, vinegar, water, salt, and celery seeds and cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and stir into cabbage mixture. Serve warm.
Yield: 6 servings (serving size: ½ cup).
CALORIES 40 (29% from fat); PROTEIN 1.7g; FAT 1.3g (sat 0.4g, mono 0.6g, poly 0.2g); CARB 6.3g; FIBER 1.7g; CHOL 3mg; IRON 0.5mg; SODIUM 263mg; CALC 38mg.
From COOKING LIGHT magazine, July 1995.
Submitted By IRIS GRAYSON On 07-04-95