Pan-Fried Coleslaw

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 29%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 6.3g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 263mg
  • Calcium: 38mg

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

Preparation

  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.
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