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Pan-Fried Coleslaw

Yield 6 servings (serving size: 1/2 cup)

Ingredients

  • 2 slices sweet hickory-smoked bacon
  • 6 cups very thinly sliced green cabbage (about 1 pound)
  • 1 tablespoon sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seeds

Nutrition Information

  • calories 40
  • caloriesfromfat 29 %
  • fat 1.3 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 1.7 g
  • carbohydrate 6.3 g
  • fiber 1.7 g
  • cholesterol 3 mg
  • iron 0.5 mg
  • sodium 263 mg
  • calcium 38 mg

How to Make It

  1. Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.

  2. Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently. Add sugar, vinegar, water, salt, and celery seeds, and cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and stir into cabbage mixture. Serve warm.