Title: Pan-Fried Coleslaw
Categories: Salads
Yield: 6 Servings

2 sl Sweet hickory-smoked bacon
6 c Very thinly sliced green
-cabbage, (1 pound)
1 tb Sugar
3 tb Cider vinegar
2 tb Water
1/2 ts Salt
1/2 ts Celery seeds

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

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

Per serving: 35 Calories; 1g Fat (28% calories from fat); 1g Protein; 6g
Carbohydrate; 2mg Cholesterol; 222mg Sodium

Serving Ideas : Serve warm.

Recipe by: Cooking Light, Jul/Aug 1995, page 76

Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.