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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

Rating: Unrated
07/13/2010
This is a not too bad slaw. I leave out the caraway seed, and use any oil other than vegetable. I also love to use pancetta in place of the regular bacon.