Pan-fried coleslaw
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Sweet hickory-smoked bacon |
| 6 | cups | Very thinly sliced green cabbage, (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. Yield: 6 servings (serving size: ½ cup).
Per serving: 35 Calories; 1g Fat (28% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 222mg Sodium Serving Ideas : Serve warm.
Recipe by: Cooking Light, Jul/Aug 1995, page 76 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.