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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you like Hot German Potato Salad then you'll like this warm coleslaw side dish. I originally got this recipe from Cooking Light but I've modified it for my family's own taste. You can omit the salt if desired or add it at the table. Ingredients:
2 slices hickory smoked bacon |
6 cups thinly sliced green cabbage |
3 small green onions, thinly sliced |
1 tablespoon sugar |
3 tablespoons cider vinegar |
2 tablespoons water |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
Directions:
1. In large skillet cook bacon on medium high until crisp; remove bacon and set aside, leaving bacon drippings in skillet.
2. In remaining bacon drippings cook cabbage and green onions on medium high for 4 to 6 minutes or until lightly browned, stirring often to make sure cabbage gets cooked evenly.
3. Add sugar, cider vinegar, water, celery seeds, and salt (if desired) to cabbage.
4. Cook for 1 minute, stirring constantly.
5. Remove skillet from heat.
6. Crumble reserved bacon over cabbage mixture and serve warm.
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