Prep 10 mins
Cook 15 mins
I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.
- 6 slices bacon
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1 large green cabbage, shredded
- 4 tablespoons chili powder, to taste
- 1 (10 ounce) candiced tomatoes and green chilies, such as ro-tel
- In a large skillet, cook bacon until crisp.
- Remove to paper towels to drain.
- Crumble bacon and set aside.
- In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
- Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
- Add chili powder and salt, to taste.
- Add tomatoes and simmer just until warmed through.
- Slaw should be slightly crisp.
- Adjust seasonings and add salt to taste.
- Serve quickly with crumbled bacon.
For cooked cabbage this was quite good really. I did add some flavor with 4 beef stock cubes and a splash of vinegar and sugar. And I used all 4 tbs chili powder and it was right on.
This is interesting, and a good change of pace recipe. I cut way back on the chili powder as well, and should have cut back more. We all need to pay more attention to Suzy's notation that the chili powder is 'to taste'.
I saw this on Paul Deen's show and it sounded interesting, but I had actually forgot about it until recently. After some searching I found it again, and I'm glad. This is really, really good. I did cut back on the chili powder and only used 2 Tbl., that is plenty in my opinion. Very, very good.