Hot Slaw À La Greyhound Grill

1. 1

   Bring 3 1/2 qt. water to a boil in a large stockpot. Cook shredded cabbage in boiling water 4 minutes or just until it turns a dull gray purple. Remove from heat; drain well.

2. 2

   Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.

3. 3

   Stir cider vinegar, celery seeds, and red pepper into hot drippings, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook, stirring occasionally, 4 minutes or until cabbage is tender and red cabbage turns a bright magenta color. Place mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.