| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 2 | sl | Sweet hickory-smoked bacon |
| 6 | c | Very thinly sliced green cabbage, (1 pound) |
| 1 | tb | Sugar |
| 3 | tb | Cider vinegar |
| 2 | tb | Water |
| 1/2 | ts | Salt |
| 1/2 | 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. Yield: 6 servings (serving size: 1/2 cup). Per serving: 35 Calories; 1g Fat (28% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 222mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, Jul/Aug 1995, page 76 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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