Hot Slaw A La Greyhound Grill
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
37
Spice
47
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In an 8-quart stockpot, bring 4 quarts water to a boil over high heat
2
Blanch the cabbage by submerging it in the boiling water just until it turns a dull grayish purple, about 5 minutes
3
Drain in a colander, shake the colander for a minute or so to remove excess water, and reserve
4
Scatter the bacon in a 12-inch dry skillet over medium-high heat
5
With a wooden spoon, move the pieces around until the bacon is firm and barely crisp, about 4 minutes
6
Remove with a slotted spoon and reserve
7
Pour the vinegar into the skillet
8
It will hiss and pop at first but will soon subside
9
Swirl the vinegar around with the spoon, stirring up any browned bits of bacon
10
Add the celery seeds and red pepper flakes and stir
11
Add the cabbage to the skillet and toss to coat it with the vinegar
12
Add the salt, pepper, and reserved bacon, and continue to sauté, stirring the cabbage around the pan until all its bright magenta glory has returned, about 4 minutes
13
Place the slaw in a bowl and shake pepper vinegar over it to taste
14
Pass the cruet at the table for those who wish to fire it up further
15
In an 8-quart stockpot, bring 4 quarts water to a boil over high heat
16
Blanch the cabbage by submerging it in the boiling water just until it turns a dull grayish purple, about 5 minutes
17
Drain in a colander, shake the colander for a minute or so to remove excess water, and reserve
18
Scatter the bacon in a 12-inch dry skillet over medium-high heat
19
With a wooden spoon, move the pieces around until the bacon is firm and barely crisp, about 4 minutes
20
Remove with a slotted spoon and reserve
21
Pour the vinegar into the skillet
22
It will hiss and pop at first but will soon subside
23
Swirl the vinegar around with the spoon, stirring up any browned bits of bacon
24
Add the celery seeds and red pepper flakes and stir
25
Add the cabbage to the skillet and toss to coat it with the vinegar
26
Add the salt, pepper, and reserved bacon, and continue to sauté, stirring the cabbage around the pan until all its bright magenta glory has returned, about 4 minutes
27
Place the slaw in a bowl and shake pepper vinegar over it to taste
28
Pass the cruet at the table for those who wish to fire it up further