Hot Slaw à la Greyhound Grill

Prep: 15 min., Cook: 40 min.

Yield: Makes 6 servings

Ingredients

• 1/2  large red cabbage (about 1 1/2 lb.), shredded
• 1/2  large green cabbage (about 1 1/2 lb.), shredded
• 4  thick-cut bacon slices, diced
• 1/2  cup  cider vinegar
• 1/2  teaspoon  celery seeds
• 1/4  teaspoon  dried crushed red pepper
• 2  teaspoons  salt
• 1  teaspoon  freshly ground black pepper
• Pepper vinegar to taste (optional)

Preparation

1. Bring 3 1/2 qt. water to a boil in a large stockpot. Cook shredded cabbage in boiling water 4 minutes or just until it turns a dull gray purple. Remove from heat; drain well.

2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Stir in cider vinegar, celery seeds, and red pepper, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook, stirring occasionally, 4 minutes or until cabbage is tender and red cabbage turns a bright magenta color. Place mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste.

from their cookbook,

The Lee Bros. Southern Cookbook

Norton, Southern Living, DECEMBER 2007