- Lorenzo Delmonico born (1881)
Slaw with Warm Bacon Dressing
- 1 large head cabbage, cut into 1/4- to 1/2-inch-thick strips
- 1/2 Pound bacon, chopped
- 1 medium-sized onion, chopped
- 4 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?
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.