Red Hot Slaw

1. 1

   Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.

2. 2

   In a skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.

3. 3

   Discard all but around 3 tablespoons of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.

4. 4

   In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture in to the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage and toss well.

5. 5

   Cabbage should have a bright magenta color.

* Per serving · 4 servings · Values may vary.

No additional tips available.