Wednesday, October 8, 2008

Spicy Skillet Cabbage

Here's a hearty side dish that's especially satisfying this time of year as the weather starts getting cooler. You control the heat level by which hot sauce you use, and how much of it you add. You should use an uncomplicated vinegar-pepper hot sauce such as the ones I've suggested, to enhance rather than overwhelm the flavors in this dish.

4 cups shredded cabbage
2 slices of bacon
1 cup thinly sliced celery
1 cup shredded carrots
1 thinly sliced onion
2 tomatoes, peeled and cut into chunks
Several dashes of a vinegar hot sauce: For a mildly spicy dish, I recommend Texas Pete Hot Sauce; for a Medium heat I recommend Durn Good Hot Sauce; and for a Hot heat I recommend Blues Habanero Reserve Hot Sauce
Salt to taste (optional)

Fry the bacon in a large skillet (cast iron is ideal for this recipe) until crispy. Remove bacon from skillet (leave the bacon grease in the skillet), and place the bacon on paper towels to cool. Add all the remaining ingredients, EXCEPT the tomatoes, to the skillet and cook on medium-high heat for 5 to 7 minutes, stirring occasionally, until the onions start to turn golden and the cabbage has softened. While that's cooking, crumble the cooled bacon and set aside. Remove the skillet from heat, stir in the tomatoes and crumbled bacon, and serve immediately. Serves 6 to 8 as a side dish.

Zestfully yours,

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