Sautéed Coleslaw

Yes, I know this sounds strange, but actually it is very good. My DH looked at it and took only a small spoonful. After a taste, he went back for a LARGE helping and pronounced it very good.

Sautéed Coleslaw

2 tablespoons olive oil
4 slices of bacon
1 pound bag of coleslaw (just cabbage and carrots)
1/2 teaspoon salt
1/4 teaspoon pepper (I like McCormick's Peppercorn Medley in their grinder jar.)
Juice of 1 lemon, optional

Heat olive oil in a skillet over medium heat. Chop bacon and add to the pan. Cook over medium heat until crisp. Remove bits with a slotted spoon and drain on paper towel. Dump in the bag of coleslaw. Cook and stir for about 8 to 10 minutes, until wilted but still crisp. Sprinkle with salt and pepper. Stir iin lemon juice. Place in a serving dish and top with the bacon bits.
NOTE: The coleslaw I use is called "Old Fashioned Coleslaw with extra Carrots" and just has green cabbage and carrots - no red cabbage. The lemon juice helps keep the color of the cabbage from darkening. If you do use a mixture with red cabbage in it, the lemon juice is needed to keep it from turning blue and fading.

Sounds good to me.

The name sounds strange but the dish isn't. When I don't feel like chopping cabbage for fried cabbage, I use a package of cole slaw. I put some oil in a large skillet or wok, add the cabbage and stir fry. I season it with salt and add a little water as it cooks. I serve this with tuna patties and boiled potatoes. It's great.

oh yum. this sounds great. thank you.
bj

I like to get a piece of corned beef and simmer it in chicken broth until it is very tender. Then I slice it thin and serve the cabbage with that.