Prep Time
31 Mins
Other Time
5 Mins
Makes 6 servings

This tangy slaw is a favorite of native sons and award-winning cookbook authors Matt and Ted Lee. Pair it with broiled fish or pulled pork.

How to Make It

Step 1

Bring 3 1/2 qt. water to a boil in a large stockpot. Cook shredded cabbage in boiling water 4 minutes or just until it turns a dull gray purple. Remove from heat; drain well.

Step 2

Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.

Step 3

Stir cider vinegar, celery seeds, and red pepper into hot drippings, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook, stirring occasionally, 4 minutes or until cabbage is tender and red cabbage turns a bright magenta color. Place mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste.

from their cookbook,

The Lee Bros. Southern Cookbook


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