Pan-fried Coleslaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 2 | Sweet hickory-smoked bacon | |
| 6 | c | Very thinly sliced green |
| cabbage 1 pound | ||
| 1 | T | Sugar |
| 3 | T | Cider vinegar |
| 2 | T | Water |
| 1/2 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 213.3mg
Potassium: 309.1mg
Carbohydrates: 10.4g
Fiber: 3g
Sugar: 4.9g
Protein: 2g