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Hot Slaw

Western.Chefs's picture
Ingredients
  Cabbage 1 Pound, thinly shredded for 4 cups (1 Small One, Green Or Red)
  Lean bacon slice 2 , diced
  Red onion 1 Small, thinly sliced
  Sugar 2 Tablespoon
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Teaspoon
  Water 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Place the cabbage in a heatproof serving bowl. In a 10-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
2. Discard all but 1 tablespoon of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
3. In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture into the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage, toss well, and serve with Cider-Baked Pork Chops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Cook Time: 
15 Minutes

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