244. RED and GREEN CABBAGE SLAW with BACON

serves 6 to 8


½ medium red cabbage (about 1 lb.), finely shredded
¼ medium green cabbage (about ½ lb.), finely shredded
½ lb. smoked bacon (about 8 strips), cut into ¼-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
¼ cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2½ teaspoons coarse salt
freshly ground pepper
1 Granny Smith apple (optional)

Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.

Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do no let garlic brown). Remove from heat, and pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

Just before serving, cut apple into ¼-inch thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 126.