1
medium head red cabbage (1 1/2 lb), thinly sliced
4
slices bacon, diced
1
small onion, sliced
1/4
cup packed brown sugar
2
tablespoons Gold Medal™ all-purpose flour
1/4
cup water
3
tablespoons white vinegar
1/4
teaspoon salt
1/8
teaspoon pepper
Instructions
Step
1
In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.
Step
2
In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.
Step
3
Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.
Step
4
Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.
Substitute a 1-pound bag of coleslaw mix for the red cabbage.
A cruciferous vegetable, cabbage is high in fiber, vitamin C and calcium. It also contains antioxidants which may protect against some cancers.
