Cook The Book: German Hot Slaw

1. 1

   Crisp the bacon in a 12-inch straight-sided pan over medium heat. Remove and reserve the bacon. Remove all but 2 tablespoons of the bacon fat. Add the onion and a pinch of salt and sweat until semi-translucent, 2 to 3 minutes.

2. 2

   Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1 to 2 minutes, until reduced and slightly thickened. Pour the dressing into a small bowl.

3. 3

   Return the pan (and any bits of dressing still left in it) to medium heat. Add the cabbage and caraway and saute until warm and slightly browned but still crisp, 2 to 3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.