Featured Maple Leaf Product: Bacon Bits, 1/2 inch, Ready to Eat (#13513)
Hot Bacon Cabbage Slaw
Recipe Information
Method
- Prepare dressing: mix apple cider vinegar, brown sugar, salt and mustard powder in a small bowl. Set aside for a later step.
- Heat a large pan or skillet to medium heat. Add bacon bits to brown; remove from heat and remove from pan.
- Heat oil in the same skillet and add onion. Saute onion for 3-5 minutes. Add the dressing to the onion in the pan; stir until the sugar dissolves for ~3 minutes.
- Add the shredded coleslaw mix into the same skillet and stir until coated with dressing. Heat for ~5 minutes until the cabbage is cooked to the desired consistency. Return the bacon bits to the pan and heat until the internal temperature reaches a minimum of 74'C/165'F held for at least 15 seconds.
Yield
25 Servings
Portion Size
1/2 cup/125 mL
Preparation Method
Fried/Pan-Fried
Suggested Accompaniments
Serve with steamed broccoli, cherry tomatoes and a chicken drumstick (sides not included in nutritional information).
Global Cuisine
European
Theme Inspired
Fall Harvest
Nutritional Information
per 1/2 cup/125 mL
| Nutrient | Quantity |
|---|---|
| Calories | 130 kcal |
| Protein | 7 g |
| Calories from protein | 19% |
| Cholesterol | 20 mg |
| Total Fat | 8 g |
| Saturated fat | 2.5 g |
| Trans fat | 0 g |
| Carbohydrate | 10 g |
| Fibre | 1 g |
| Sugar | 7 g |
| Sodium | 260 mg |
| Potassium | 175 mg |
| Calcium | 30 mg |
| Iron | 0.5 mg |
| Vitamin A | 2.5 RE |
| Vitamin C | 19.3 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Apple cider vinegar | 200 mL | 3/4 cup + 2 Tbsp |
| Brown sugar | 120 g | 4.2 oz |
| Salt | 5 mL | 1 tsp |
| Dry mustard powder | 5 mL | 1 tsp |
| Bacon bits, 1/2 inch, RTE | 450 g | 15.9 oz |
| Canola oil | 90 mL | 1/3 cup |
| Fresh yellow onion, chopped fine | 340 g | 12 oz |
| Fresh green cabbage mix, shredded | 1.25 Kg | 2 lbs 12 oz |