Red and green cabbage slaw with bacon
Instructions:
- This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325ï€ F oven until it’s warm and crisp.
- 1/ 2 medium red cabbage (about 1 pound), finely shredded
- 1/ 4 medium green cabbage (about 1/ 2 pound), finely shredded
- 1/ 2 pound smoked bacon (about 8 strips), cut into 1/ 4-inch pieces
- 1 teaspoon caraway seeds (optional)
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1/ 4 cup plus 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 2 1/ 2 teaspoons coarse salt
- Freshly ground pepper
- 1 Granny Smith apple (optional)
- Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.
- Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
- Just before serving, cut the apple into 1/ 4-inchthick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.