My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, June 27, 2011

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
print recipe

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.


  1. you could make sour heads but i guess you need a great big barrel to do that!

  2. sounds wonderful and completely new to me - can't wait to try this!

  3. I would like to try this. I like slaw on burgers, etc..

  4. Runzas would be fun if it isn't too hot for baking. Here's a link to a recipe that might be a good starting place. I have never found the perfect recipe, and I remember you said you were going to look one for Nancy and me. Maybe this cabbage is the sign that's time! Hope you are well.


Note: Only a member of this blog may post a comment.