Helen Getz’S Napa Cabbage With Hot Bacon Dressing

1. 1

   Place the cabbage in a large mixing bowl. Add the bacon to a medium saute pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don't measure) from the pan.

2. 2

   Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually - and slowly! - whisk this mixture into the egg.

3. 3

   Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired (I like a fair amount). Serve with grilled pork chops, roasted potatoes and beer.

* Per serving · 4 servings · Values may vary.

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