Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 07/13/2010 This is a not too bad slaw. I leave out the caraway seed, and use any oil other than vegetable. I also love to use pancetta in place of the regular bacon.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5030_102309_skilletslaw.jpg
Ingredients Ingredient Checklist 4 ounces bacon, chopped 2 teaspoons vegetable oil 1/2 small head green cabbage, cored and very thinly sliced 1/2 small head of red cabbage, cored and very thinly sliced 3 tablespoons apple cider vinegar 1 teaspoon caraway seeds 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 5030_102309_skilletslaw.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
5030_102309_skilletslaw.jpg
5030_102309_skilletslaw.jpg
Ingredients
Ingredients
- 4 ounces bacon, chopped 2 teaspoons vegetable oil 1/2 small head green cabbage, cored and very thinly sliced 1/2 small head of red cabbage, cored and very thinly sliced 3 tablespoons apple cider vinegar 1 teaspoon caraway seeds 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
Directions
In a large skillet, cook bacon over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
Reduce heat to medium. Add 1 teaspoon oil and white cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to a large bowl and set aside.
Add remaining teaspoon oil and red cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to bowl with white cabbage.
Add 2 tablespoons vinegar to skillet and stir, scraping up browned bits from bottom of skillet. Pour heated vinegar over cabbage and toss to coat. Add remaining teaspoon vinegar to slaw, along with caraway seeds, salt, and pepper; toss until well combined. Sprinkle with reserved bacon and serve warm.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/13/2010 This is a not too bad slaw. I leave out the caraway seed, and use any oil other than vegetable. I also love to use pancetta in place of the regular bacon.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/13/2010 This is a not too bad slaw. I leave out the caraway seed, and use any oil other than vegetable. I also love to use pancetta in place of the regular bacon.
Martha Stewart Member
Rating: Unrated 07/13/2010
This is a not too bad slaw. I leave out the caraway seed, and use any oil other than vegetable. I also love to use pancetta in place of the regular bacon.
Rating: Unrated
All Reviews for Skillet Slaw
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skillet Slaw
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
