This coleslaw turns out more like sauerkraut if you use all the vinegar. I am not a fan of vinegar so I decreased it to 2 teaspoons and really liked this side.
2 slices sweet hickory-smoked bacon
6 cups very thinly sliced green cabbage (about 1 pound)
1 tablespoon sugar
3 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon celery seeds
Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.
Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently. Add sugar, vinegar, water, salt, and celery seeds, and cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and stir into cabbage mixture. Serve warm.
Yield: 6 servings (serving size: 1/2 cup) CALORIES 40 (29% from fat); FAT 1.3g (sat 0.4g,mono 0.6g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 38mg; CARBOHYDRATE 6.3g; SODIUM 263mg; PROTEIN 1.7g; FIBER 1.7g Cooking Light, JULY 1995