Hot Slaw

Well I have to do something with all this cabbage. My sweet friend David, the produce man, called Friday night and said he had something for me. He is such a love. He had left the gate open and some of his cattle got in the garden. Not much damage but they did damage about 12 head of cabbage. He gave me 6 heads, nothing wrong that I could see. The smallest one weighted 5 pounds. That's a lot of cabbage my friends. If anyone has any ideas I would certainly appreciate them. You can only make so much slaw and sauerkraut.

This is a hot slaw that is a great alternative to the traditional coleslaw made with mayonnaise. It makes a lot, and if you have leftovers, use it as a topping for a barbecue or grilled chicken breast sandwich. Wonderful!

Hot Slaw
Serves 10-12
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6 slices bacon
1 large yellow onion, chopped
1 medium green bell pepper, chopped
1 medium (3 pounds) head green cabbage, quartered, cored, and shredded
1/4 cup chili powder
Kosher salt
One 14.5-ounce can diced tomatoes and green chilies

In a 12-inch skillet, cook the bacon until crisp. Remove the bacon to paper towels to drain, but leave the grease in the skillet. Crumble the bacon and set aside.

In the reserved bacon grease, oook the onion and green pepper until limp, about 5 minutes. Add the cabbage and cook until limp but not soft, 3 to 5 minutes. Add the chili powder and salt to taste. Add the tomatoes and simmer until just heated through. The slaw should be slightly crisp. Adjust seasoning and sprinkle the crumbled bacon over the top.