Fried Cabbage and Bacon Slaw
Fried Cabbage and Bacon Slaw ~ this warm bacon coleslaw has won our hearts this summer, and I have a feeling it's going to win yours too.
Servings: 8 servings
Video
Ingredients
- 12 ounces smoked bacon
- 1 small head green cabbage, outer leaves removed and cored
- 1 small yellow onion, peeled, halved, and thinly sliced.
- 1 medium carrot, peeled and cut in small dice
- salt and fresh cracked black pepper
Instructions
- Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
- Halve or quarter the cabbage and shred it finely.
- In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
- Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
- Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.
Nutrition
Calories: 96 kcal · Carbohydrates: 7 g · Protein: 10 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 21 mg · Sodium: 406 mg · Potassium: 335 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 1361 IU · Vitamin C: 34 mg · Calcium: 44 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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