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.
Serving size: Complete recipe
Calories 710 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.7%
Saturated Fat 8.3 g41.3%
Trans Fat 0.3 g
Cholesterol 17.7 mg5.9%
Sodium 1301.8 mg54.2%
Total Carbohydrates 83 g27.6%
Dietary Fiber 15.5 g62.1%
Sugars 53.3 g
Protein 17 g34.4%
Vitamin A 8.6% Vitamin C 310.6%
Calcium 40.6% Iron 39.6%
*Based on a 2000 Calorie diet