Pan-fried Coleslaw
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 slices hickory smoked bacon
- 6 cups thinly sliced green cabbage
- 3 small green onions, thinly sliced
- 1 tablespoon sugar
- 3 tablespoons cider vinegar
- 2 tablespoons water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon celery seed
directions
- In large skillet cook bacon on medium high until crisp; remove bacon and set aside, leaving bacon drippings in skillet.
- In remaining bacon drippings cook cabbage and green onions on medium high for 4 to 6 minutes or until lightly browned, stirring often to make sure cabbage gets cooked evenly.
- Add sugar, cider vinegar, water, celery seeds, and salt (if desired) to cabbage.
- Cook for 1 minute, stirring constantly.
- Remove skillet from heat.
- Crumble reserved bacon over cabbage mixture and serve warm.
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RECIPE SUBMITTED BY
My passions are food/cooking, gardening, collecting a few antiques, reading, my dogs, and my husband - though not necessarily in that order! At one point in my life I spent several years in the restaurant/food industry.
<br> I collect cookbooks of many types and enjoy reading and learning about almost everything related to food as much as cooking & sharing it.
<br> Some of my favorite cookbooks are Maida Heatter's Book of Great Chocolate Desserts, Mme. Beguin's Recpes of Old New Orleans Cookery, The Around The World Cookbook, BH&G Heritage Cookbook, Rose Levy Berenbaum's The Chocolate Bible and Rose's Christmas Cookies, and Monisa Bharadwaj's The Indian Spice Kitchen. I also collect older (pre- 1940's) cookbooks because it's fun to get a glimpse of what cooking was like in another era - fascinating!
<br> I believe that chocolate is one of the major food groups and that you can learn alot about a person by looking at the contents of their spice cupboard!!