Warm Cabbage Slaw With Bacon Recipe
Ingredients
| 1/2 pound lean bacon, thinly sliced and cut into 1-inch pieces | ||
| Caraway seeds | 1 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Cabbage | 1 Small, finely shredded | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Sour cream | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
Directions
1. In a large skillet, saute the bacon over moderately high heat, stirring occasionally, until the bacon is crisp and brown around the edges. Drain the bacon on paper towels; discard the fat in the pan.
2. In a small saucepan, combine the caraway seeds with 1 cup of water and place over moderate heat. Bring the water to a full boil and boil until the liquid has reduced to 1 tablespoon. Remove from the heat and set aside.
3. Add the olive oil to the skillet and place it over moderate heat. Add half the cabbage and cook, stirring occasionally, until it has browned slightly and is tender, about 10 minutes.
4. Reduce the heat to low. Stir in the reserved bacon, the remaining raw cabbage, the caraway seeds with their reduced liquid, the salt, pepper and the sour cream; cook for 1 minute. Remove the pan from the heat and stir in the lemon juice. Serve immediately.
2. In a small saucepan, combine the caraway seeds with 1 cup of water and place over moderate heat. Bring the water to a full boil and boil until the liquid has reduced to 1 tablespoon. Remove from the heat and set aside.
3. Add the olive oil to the skillet and place it over moderate heat. Add half the cabbage and cook, stirring occasionally, until it has browned slightly and is tender, about 10 minutes.
4. Reduce the heat to low. Stir in the reserved bacon, the remaining raw cabbage, the caraway seeds with their reduced liquid, the salt, pepper and the sour cream; cook for 1 minute. Remove the pan from the heat and stir in the lemon juice. Serve immediately.
Chef
