Warm Red and Green Cabbage Slaw

1. 1

   Core, shred, wash and drain the cabbage.

2. 2

   Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes.

3. 3

   Drain well.

4. 4

   Meanwhile, cook the bacon until crisp, remove and set aside.

5. 5

   Place 1 tablespoon of the bacon fat in a skillet and discard the rest.

6. 6

   Heat the fat over medium heat until hot.

7. 7

   Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes.

8. 8

   Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar.

9. 9

   Divide among 6 plates, top with bacon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.