I would have bet money I had already posted this recipe. Not! This is from The Lee Bros. Southern Cookbook, 2006. I love that book, and those guys. This recipe is an ode to the Greyhound Tavern in Fort Mitchell, Kentucky, which, according to Mat and Ted Lee, serves some of the finest fried chicken anywhere. That's because they never tasted my grandmothers fried chicken. It's here they were first introduced to hot slaw.
Makes 6 servings
1/2 large red cabbage (about 1 1/2 pounds), shredded
1/2 large green cabbage (about 1/12 pounds) shredded
4 thick-cut bacon slices, diced
1/2 cup cider vinegar
1/2 teaspoon celery seeds
1/4 teaspoon dried crushed red pepper
2 teaspoon salt
1 teaspoon freshly ground black pepper
Pepper vinegar to taste (optional)
1. Bring 3 1/2 quarts water to a boil in a large stock pot. Cook cabbage in boiling water 4 minutes or just until it turns a dull gray purple. Remove from heat, and drain well.
2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Stir in cider vinegar, celery seeds, and crushed red pepper, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook stirring occasionally, 4 minutes or until cabbage is tender and turns a bright magenta color. Place cabbage mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste. Wonderful!