Ingredients

The following ingredients have 7 Servings
  • 1 head Cabbage (I used 2 small heads of green and purple)
  • 1/2 lb Bacon
  • 1 Onion (medium, chopped)
  • 4 cloves Garlic (chopped)
  • 4 Tbsp Balsamic Vinegar
  • 1/4 cup Brown sugar
  • 1 Tbsp Dijon mustard
  • 1-2 tsp Ancho Chili Powder (optional...or to taste)
  • 1 tsp Celery seed
  • Salt and Pepper to taste

Instruction

  • Slice cabbage into 1/4-1/2" strips. We used 6mm blade on the Cuisinart. Put into bowl.
  • Cut bacon into pieces and put into a large pot. Cook until fat has rendered and the bacon is starting to crisp up.
  • Add onion and saute for 5 minutes. Add chopped garlic and saute until onions are soft but not caramelized, approximately 3 more minutes.
  • Add vinegar, sugar, mustard, chili powder, celery seed, salt and pepper to pan and mix well. Add cabbage, toss well and cook for 5-7 minutes til desired tenderness. I like mine with just a bit of crunch, but you can cook it until it suits your taste.
  • Taste and adjust salt and pepper if necessary.
  • Serve warm or at room temperature.