Sweet and Sour Cabbage Slaw

This delicious slaw is studded with bacon and flavored with maple syrup.  It was the perfect side dish for our Corned Beef Dinner on St. Pat's Day.

I normally make traditional corned beef and cabbage for dinner and I use a slow cooker, unless I am making it for a crowd and then I use an electric roaster.  It is served with the traditional sides of carrots, potatoes and cabbage cooked in the same pot with the corned beef.

A couple of years ago I changed it up and made this wonderful Maple Glazed Corned Beef, also in a slow cooker.  I served this up with sauteed cabbage with mushrooms and onions and smashed redskin potato puffs.

This year I decided to try using my Instant Pot for the corned beef.  It turned out perfectly and I will be sharing that recipe with you soon.  I chose to serve up whipped potatoes and parsnips and this sweet and sour slaw as sides inspired by an old issue of Cuisine at Home.

If you are a regular reader of my blog you know that our Teen is not big on eating slabs of meat but she ate 2 big helpings of this slaw for dinner on St. Pat's Day.  It is so good!!  I had made a lot of it because my brother and his wife were supposed to come for dinner so we could celebrate his birthday.  Of course, COVID19 took care of those plans.

But it's okay because I ended up using this slaw on my Tuna Reuben Sandwiches that I am sharing with you tomorrow.  See you then......

#vegetablesides, #salad, #coleslaw,

Salads

American

Yield: 8 Servings

Author: Wendy Klik

Sweet and Sour Cabbage Slaw

This delicious slaw is studded with bacon and flavored with maple syrup.

Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients:

• 2 strips thick cut bacon, diced 
• 1 t. flour
• 2/3 c. dry white wine
• 2/3 c. apple juice
• 2 T. apple cider vinegar
• 2 T. pure maple syrup
• 2 T. Dijon mustard
• pinch of crushed red pepper
• 1/2 red onion, thinly sliced
• 1 (16 oz) bag cole slaw mix

Instructions:

How to cook Sweet and Sour Cabbage Slaw

1. Cook bacon in skillet over med high heat until crisp.  Remove to a paper towel lined plate and set aside.
2. Drain all but 1 T. of drippings from the pan and return to the heat.  Add the wine and cook, stirring up any browned bits stuck to the bottom of the pan until wine is nearly gone.  Stir in the apple juice, vinegar, syrup, mustard and crushed red pepper.  Simmer until slightly syrupy.
3. Add the slaw mix, onion and bacon to a large bowl.  Pour the hot mixture over the slaw mix and toss to coat.  

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #62

Calories
81.44

Fat (grams)
2.84

Sat. Fat (grams)
0.64

Carbs (grams)
9.07

Fiber (grams)
0.55

Net carbs
8.52

Sugar (grams)
6.85

Protein (grams)
1.44

Sodium (milligrams)
184.84

Cholesterol (grams)
4.07

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