Pan-Fried Coleslaw

Recipe Ingredients

2		Sweet hickory-smoked bacon
6 cups	1422ml	Very thinly sliced green cabbage - (1 pound)
1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Cider vinegar
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Celery seeds

Recipe Instructions

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.

Serve warm.

Source:
Cooking Light, Jul/Aug 1995, page 76

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