Hot Bacon And Cabbage Slaw Food

WARM CABBAGE SALAD WITH BACON

Steps:

• Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
• Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
• Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.

FRIED CABBAGE AND BACON SLAW

Steps:

• Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
• Halve or quarter the cabbage and shred it finely.
• In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
• Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
• Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

HOT BACON - CABBAGE SLAW

Steps:

• Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
• While bacon and onion is frying, toss cabbage and carrots; set aside.
• Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
• Add cabbage & carrots back into pan; stir until coated with sauce.
• Return bacon pieces to pan; toss in peanuts, if used.
• NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
• SUGGESTION: Add more bacon and carrots for a Main Dish meal.

HOT BACON AND CABBAGE SLAW

Steps:

• Cook bacon.
• Drain all but about 4-5 tablespoons of the bacon drippings.
• Add garlic to bacon drippings and sauté lightly.
• Mix eggs, vinegar, and milk.
• Pour mixture over bacon.
• Add chopped onion to mixture.
• Heat through and pour over the grated cabbage (do not boil.).
• Heat through and serve.

WARM BROCCOLI SLAW WITH BACON

Steps:

• Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
• Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
• Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

SPICY CAJUN BACON CABBAGE SLAW SKILLET

Steps:

• Fry the bacon in a large skillet until crisp. Drain, reserving the drippings.
• Slice the cabbage fairly thin. Saute in the reserved bacon drippings just until tender.
• Stir in the tomatoes with chilis, sugar, and vinegar.
• Cook over low heat for 10 minutes, just until heated through, stirring often.
• Crumble the bacon and stir into the cabbage mixture. Serve warm.

ABSOLUTELY BEST HOT SLAW RECIPE

Steps:

• Fully cook bacon.
• While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
• Put hot chopped bacon in a strainer on a bowl to catch excess grease.
• Repeat until all bacon is chopped.
• Set bacon bits aside.
• Start with a Gallon container with a large mouth.
• Add sugar, vinegar, water, oil, salt, garlic.
• Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
• Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
• Fill salad bowls with shredded cabbage.
• Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
• Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
• Enjoy!