Slaw With Warm Bacon Dressing
Slaw With Warm Bacon Dressing
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?
Servings
6
servings
Ingredients
- 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
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.