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| RECIPE FOR PAN FRIED COLESLAW |
Title: Pan Fried Coleslaw
Category: Side Dishes
Serves: 6
Ingredients:
| 2.00 | sl | Sweet hickory-smoked bacon | | 6.00 | c | Very thinly sliced green | | | -cabbage (about 1 pound) | | 1.00 | T | Sugar | | 3.00 | T | Cider vinegar | | 2.00 | T | Water | | 0.50 | ts | Salt | | 0.50 | ts | Celery seeds |
Instructions:
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 sugar, vinegar, water, salt, and celery seeds and cook 1 minute, stirring constantly.
Remove from heat; crumble bacon, and stir into cabbage mixture.
Serve warm.
Yield: 6 servings (serving size: 1/2 cup).
CALORIES 40 (29% from fat); PROTEIN 1.
7g; FAT 1.
3g (sat 0.
4g, mono 0.
6g, poly 0.
2g); CARB 6.
3g; FIBER 1.
7g; CHOL 3mg; IRON 0.
5mg; SODIUM 263mg; CALC 38mg.
From COOKING LIGHT magazine, July 1995.
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