Hot Cabbage Slaw
|Lemon juice||2 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Celery seed||2 Teaspoon|
|Bacon strip||6 , cut into 1/2-inch pieces|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Finely shredded cabbage||6 Cup (96 tbs)|
|Salad oil||1 Tablespoon|
Combine sugar, lemon juice, Worcestershire, mustard, and celery seed; set aside.
In the kitchen cook bacon in a frying pan over medium-high heat until crisp.
Remove pan from heat, lift out bacon, and drain.
Discard all but 1/4 cup of the drippings or add enough oil to make that amount; place in chafing dish.
At the table in a chafing dish, warm drippings over high heat; add onion and garlic and cook, stirring constantly, for 30 seconds.
Add lemon juice mixture and heat until it boils, then add cabbage and turn off heat.
Toss salad, add bacon, and toss again; add salt and pepper to taste.