Recipe: Pan-Fried Coleslaw

PAN-FRIED COLESLAW

2 slices sweet hickory-smoked bacon
6 cups very thinly sliced green cabbage (1 pound)
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon celery seeds
1/2 teaspoon salt

Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.

Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently.

Add vinegar, water, sugar, celery seeds, and salt and cook 1 minute, stirring constantly.

Remove from heat; crumble bacon, and stir into cabbage mixture.

Serve warm.

Servings: 6
Source: Cooking Light