HOT SLAW
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A warm, tangy coleslaw with crispy bacon and caraway seeds, served as a bold side dish.
Ingredients
- 1 lb double-thick bacon cut into bite-size pieces
- 3 big yellow onions cut coarsely
- 1/2 lbs carrots cut
- 1 1/2 lbs red cabbage cut in ribbons
- vinegar
- 1 tbsp caraway seeds
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 82.9 mg
- Iron: 1.43 mg
- Magnesium: 29.4 mg
- Phosphorus: 62.8 mg
- Potassium: 431 mg
- Zinc: 0.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- vinegar
- 1 tbsp caraway seeds
Prepare
- 1 lb double-thick bacon, cut into bite-size pieces
- 3 big yellow onions, cut coarsely
- 1/2 lbs carrots, cut
- 1 1/2 lbs red cabbage, cut in ribbons
Let's Cook
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Step 1.
Cut 1 lb double-thick bacon into bite-size pieces. Fry the bacon pieces in a large pan over medium heat until crisp, about 8–10 minutes. Drain the bacon on paper towels, then push the bacon to one side of the pan, leaving the rendered fat in the pan.
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Step 2.
While the bacon cooks, peel and coarsely chop 3 big yellow onions. Add the onions to the bacon fat in the pan and sauté over medium heat until softened and translucent, about 5–7 minutes, stirring occasionally.
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Step 3.
While the onions cook, peel and cut ½ lb carrots into thin rounds or matchsticks. Add the carrots to the pan with the onions and cook for 2–3 minutes, stirring.
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Step 4.
Cut about 1½ lb red cabbage into thin ribbons (as for coleslaw). Add the cabbage to the pan and cook briskly over medium-high heat, stirring frequently, until it just starts to get soft, about 3–5 minutes.
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Step 5.
Add scant ½ cup vinegar and 1 tbsp caraway seeds to the pan. Stir everything together and cook for 1 minute more. Serve immediately, with the reserved bacon pieces sprinkled on top or stirred in.