Slaw with Warm Bacon Dressing

Slaw with Warm Bacon Dressing
Barbara Kiebel

Ingredients

  • large head cabbage, cut into 1/4- to 1/2-inch-thick strips
  • 1/2 Pound  bacon, chopped
  • medium-sized onion, chopped
  • cloves garlic, chopped
  • 1/4 Cup  balsamic vinegar
  • 1/4 Cup  brown sugar
  • 1 Tablespoon  Dijon mustard
  • 1 Tablespoon  ancho chili powder, or to taste (optional)
  • 1 Teaspoon  celery seed
  •   Salt and pepper, to taste

I recall making a wonderful warm bacon slaw once when I had visited my parents in St. Louis after moving to North Carolina. I can't say for sure now, but I'm betting it was something my mom or dad picked up from my grandma Lizette who prepared a lot of German dishes.

Let’s call this my updated version of that creation. Cabbage cooked just a bit in a warm bacon dressing with brown sugar and mustard… How can you go wrong?

Directions

Place the cabbage in a bowl and set aside. Place the bacon in a large pot. Cook the bacon over medium heat until the fat has rendered and the bacon is starting to crisp up.

Add the onion and sauté for 5 minutes. Add the garlic and sauté until the onion is soft, about 3 more minutes.

Add the vinegar, sugar, mustard, chili powder, and celery seed. Season with salt and pepper, to taste, and mix well. Add the cabbage, toss well, and cook until tender, for 5-7 minutes. Season with salt and pepper, to taste. Serve warm or at room temperature.

Nutrition

Calories per serving:

266 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

13%

Servings:

6
  • Fat 92g 142%
  • Carbs 155g 52%
  • Saturated 31g 154%
  • Fiber 33g 134%
  • Trans 0g
  • Sugars 109g
  • Protein 47g 95%
  • Cholesterol 150mg 50%
  • Sodium 1,921mg 80%
  • Calcium 655mg 65%
  • Magnesium 218mg 55%
  • Potassium 2,922mg 83%
  • Iron 9mg 51%
  • Zinc 5mg 37%
  • Phosphorus 734mg 105%
  • Vitamin A 1,278IU 26%
  • Vitamin C 445mg 742%
  • Thiamin (B1) 1mg 98%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 12mg 62%
  • Vitamin B6 2mg 121%
  • Folic Acid (B9) 534µg 133%
  • Vitamin B12 1µg 19%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 903µg 1,129%
  • Fatty acids, total monounsaturated 40g
  • Fatty acids, total polyunsaturated 15g
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