A couple of years ago when my youngest daughter Lauren was still living in Denver, she called me on her way to my house to get her dog after work and wanted to know if I had a good slaw recipe. Something different she said; she was heading to a barbecue that night and slaw was a request from the hostess. It's not like I'm the slaw queen exactly but I know why she asked..she knew she could count on something other than the typical mayonnaise mixture; that's how we roll!
I recalled making a wonderful warm bacon slaw with my Dad once when I had visited my parents in St. Louis after moving to North Carolina. I can't say for sure now but I'm betting it was something he picked up from my Grandma Lizette who prepared a lot of German dishes; making it warm reminded me a bit of his other favorite, German Potato Salad, it's warm too. It had been a LONG time but seemed perfect for the fall weather we were starting to get in Denver.
Let's call this my updated version of that creation. I'm certain my Dad did not use either balsamic vinegar or Ancho Chili powder then but the end result for Lauren when she took this dish to feed friends all these many years later? It was a huge hit with her friends and I had to PROMISE to get this recipe on my blog for them so the deed was done and everyone was happy. Fast forward 5+ years and I realize everyone but me. Not only did I want to make this again for a summer cookout but it would let me update a photo that was cringeworthy. Lauren decided to pick up one purple and one regular head of cabbage that day and it was perfect; the combination of colors is so pretty. I was lucky to find two small heads about the size of softballs but if you get regular size heads, either double the recipe or make a cold slaw as well...I love them both.
If you're like me and think of cabbage cooking on the stove and recall a bad memory of your entire home smelling less than savory; no worries. This cabbage is cooked just a bit in a warm bacon dressing with brown sugar, balsamic vinegar and mustard only until it starts to wilt. Not until it gets mushy and decides to totally take over your home.
It was funny that a couple of days later, Chow had a recipe for purple braised cabbage...so similar I about dropped over but I prefer this; the cabbage is not cooked down as much and retains some crunch which I so prefer. Bet you will too!
Coleslaw with Warm Bacon Dressing
One thing I love about this recipe for summer events is it's portability...no mayo means no risk of spoilage so it's perfect to bring to a picnic or barbecue.
Happy Eating!
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