Sunday, February 4, 2007

Hot cabbage slaw

4 bacon slices

1 teaspoon caraway seeds (optional

3 tablespoons cider vinegar (or any vinegar)

2 teaspoons honey

½ teaspoon salt

½ teaspoon (freshly ground) black pepper

6 cups very thinly sliced green cabbage (or a mix of green and purple)

1 bunch green onions

Put the bacon in a wide, deep pot over medium heat, and cook until it is crisp; set aside on an absorbent surface.

Remove all but 2 tablespoons fat from the skillet, and add caraway seeds. Cook, stirring once or twice, about 1 minute, or until aromatic. Add cider, honey, salt and pepper and about half the cabbage. Cook, stirring occasionally, until cabbage is barely softened, about 3 minutes.

As cabbage cooks, mince green onions (discard root and any wilted tops).

Add remaining cabbage and green onions, and cook 2 more minutes, stirring occasionally, or until done to desired tastes. Crumble bacon, and stir into cabbage and serve.

Serves 4.

Nutrition data per serving: 198 calories, 6 grams protein, 19 grams carbohydrate, 6 grams fiber, 10 grams fat, 542 milligrams sodium.

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