Warm Cabbage Slaw with Bacon Dressing
by Ruth Lively
This is an easy side dish to serve with pork chops, sausages, or any roasted meat.
Serves 4-6 as a side dish.
To learn more, read the article:
In Winter, Cabbage Is King
3 thick slices bacon, diced
1/3 cup diced onion
1/4 cup cider vinegar
1 lb. green cabbage, shredded (4 packed cups)
Kosher salt
Freshly ground black pepper
In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes; transfer with a slotted spoon to drain on paper towels. Add the onion to the bacon fat in the skillet and cook over medium heat until softened, about 2 minutes. Carefully pour in the vinegar along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet and bring the dressing to a boil. Add the cabbage, sprinkle with salt, and cook, stirring frequently, until the smaller shreds are wilted and the larger shreds are still slightly crunchy, 3 to 5 minutes. Season to taste with salt and pepper. Serve immediately or keep warm for up to 20 minutes.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
130;
Fat
(g):
11;
Fat Calories
(kcal):
100;
Saturated Fat
(g):
4;
Protein
(g):
3;
Monounsaturated Fat
(g):
5;
Carbohydrates
(g):
5;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
230;
Cholesterol
(mg):
15;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 56
, pp. 22
February 1, 2003
