Hot Cole Slaw
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2strips bacon
- Additional bacon fat or cooking oil
- 3cups coarsely shredded cabbage
- 3tablespoons vinegar
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
82 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fry bacon in a large skillet until golden. Drain on absorbent paper.
- Step 2
Add enough additional bacon fat or cooking oil to the skillet to make four tablespoons. Add the cabbage and vinegar to the skillet and cook over medium heat until the ingredients are heated through and the cabbage has begun to wilt and is glossy.
- Step 3
Crumble the bacon, stir in with the cabbage, season to taste and serve.
Private Notes
Comments
With so many vinegar variations, what kind should we use? — White, red, balsamic, or sherry?
While the initial concept is a good one - cook some bacon, then use the bacon grease to wilt the coarsely-shredded cabbage - it stops too soon. Where is the flavor? You need more than just some salt and fat from the bacon - some more vinegar, but in a blend with a small amount of sweet (sugar or honey) and some spice - garlic, pepper - red or black, some turmeric, maybe some curry or hot pepper.
I used Savoy cabbage and white vinegar. The key word for me is wilted, the cabbage is still somewhat crisp. Very tasty side to add a high note to the plate.
With so many vinegar variations, what kind should we use? — White, red, balsamic, or sherry?
I use a combination of red wine vinegar and sherry vinegar. The sherry vinegar adds. just a touch of sweetness and, oddly, smoke. Not to go all commercial on you, but we use "O" sherry vinegar and Vilux wine vinegar.
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