A combination of farm-fresh vegetables and crispy bacon gives this recipe from chef Sam Beall's "The Blackberry Farm Cookbook" its delicious flavor.
Also Try: Carrot Souffle
Source: The Martha Stewart Show, October 2009
4 ounces bacon, chopped
2 teaspoons vegetable oil
1/2 small head green cabbage, cored and very thinly sliced
1/2 small head of red cabbage, cored and very thinly sliced
3 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a large skillet, cook bacon over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
Reduce heat to medium. Add 1 teaspoon oil and white cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to a large bowl and set aside.
Add remaining teaspoon oil and red cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to bowl with white cabbage.
Add 2 tablespoons vinegar to skillet and stir, scraping up browned bits from bottom of skillet. Pour heated vinegar over cabbage and toss to coat. Add remaining teaspoon vinegar to slaw, along with caraway seeds, salt, and pepper; toss until well combined. Sprinkle with reserved bacon and serve warm.