My daughter called me on her way to my house to get her dog after work the other day and wanted to know if I had a good slaw recipe. Something different she said; she was heading to a barbecue that night and slaw was a request from the hostess. It’s not like I’m the slaw queen exactly but I know why she asked..she knew she could count on something other than the typical mayonnaise mixture; that’s how we roll!
I recalled making a wonderful warm bacon slaw once when I had visited my parents in St. Louis after moving to North Carolina. I can’t say for sure now but I’m betting it was something my mom or dad picked up from my Grandma Lizette who prepared a lot of German dishes. I was close to Lauren’s age at that time so it had been a few years but was perfect for the fall weather we were starting to get in Denver. And when I say a few years…I mean like 30 or so but I was sure we could pull off something similar.
Let’s call this my updated version of that creation. I’m certain I was not using balsamic vinegar or Ancho Chili powder then but the end result for her? Now? It was a huge hit with her friends and I’ve had to PROMISE to get this recipe on my blog for them…so hello new readers!
Cabbage cooked just a bit in a warm bacon dressing with brown sugar and mustard…how can you go wrong? Lauren decided to pick up one purple and one regular head of cabbage and it was perfect; the combination of colors was so pretty! It was funny that a couple of days later, Chow had a recipe for purple braised cabbage…so similar I about dropped over but I prefer this; the cabbage is not cooked down as much and retains some crunch; I so prefer that to overly cooked cabbage.
- Equivalent of 1 large head of cabbage; we actually did a half of regular and a half of purple (I used the rest when I made it a 2nd time for..tada...ME!)
- ½ lb bacon
- 1 med onion, chopped
- 4 cloves garlic, chopped
- 4 Tbsp Balsamic Vinegar
- ¼ cup brown sugar
- 1 Tbsp Dijon mustard
- 1Tbsp Ancho Chili Powder (optional...or to taste)
- 1 tsp celery seed
- Salt and Pepper to taste
- Slice cabbage into ¼-1/2" strips. We used 6mm blade on the Cuisinart. Put into bowl.
- Cut bacon into pieces and put into a large pot. Cook until fat has rendered and the bacon is starting to crisp up.
- Add onion and saute for 5 minutes. Add chopped garlic and saute until onions are soft but not caramelized, approximately 3 more minutes.
- Add vinegar, sugar, mustard, chili powder, celery seed, salt and pepper to pan and mix well. Add cabbage, toss well and cook for 5-7 minutes til desired tenderness. I like mine with just a bit of crunch, but you can cook it until it suits your taste.
- Taste and adjust salt and pepper if necessary.
- Serve warm or room temperature.
One thing I love about this recipe and another huge favorite for Cilantro Rice is their portability…no mayo means no risk of spoilage so they are perfect to bring to a pot luck or a game day party.