You are here

Hot Slaw

Western.Chefs's picture
  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

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: 
Side Dish
Everyday, Healthy
Cook Time: 
15 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 321 Calories from Fat 8

% Daily Value*

Total Fat 0.92 g1.4%

Saturated Fat 0.17 g0.84%

Trans Fat 0 g

Cholesterol 8.4 mg2.8%

Sodium 672.5 mg28%

Total Carbohydrates 71 g23.6%

Dietary Fiber 12.6 g50.3%

Sugars 47.7 g

Protein 9 g17.8%

Vitamin A 9% Vitamin C 281.2%

Calcium 20.1% Iron 15%

*Based on a 2000 Calorie diet


Hot Slaw Recipe