This is a kind of hot slaw we like to have with barbecue. It’s a bit like a cross between braised cabbage and the flavor of a wilted salad with all the goodness of coleslaw.
Being a warm slaw, it is perfect for wintertime grilling/smoking or if you do BBQ in the oven or crock pot. This has a nice crunchy texture, although not quite as crisp as regular coleslaw. Sometimes I see this served and it can be a bit watery but I like mine more dry. Less drip + More flavor= I am sure you will love it!
- 1 small head cabbage, chopped
- 1 cup thinly sliced carrots
- 1 large onion, coarsely chopped
- 6 slices bacon, chopped
- 1/2 cup apple cider vinegar
- 1/2 cup Splenda or sugar
- 1/4 cup olive oil
- 1 tsp. garlic paste
- 1/2 tsp. celery seed
- salt and pepper
- Whisk together the vinegar, sweetener, olive oil, garlic paste, and celery seed; set aside.
- Fry bacon until crisp then stir in the cabbage, carrots and onion; season with salt and pepper and cook, stirring, until cabbage wilts.
- Stir in the vinegar mixture and continue to cook until the vegetables are crisp tender and the liquid is about gone.
- Serve warm, with barbecued ribs, pork steaks, bbq chicken, or pulled pork, etc., along with other sides such as macaroni and cheese, corn on the cob or baked beans.
You Might also Like: