Hot Coleslaw

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Ingredients

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  • 1/2 pound thick-sliced bacon, diced
  • 1 cup chopped yellow onion
  • 1 tablespoon all-purpose flour
  • 2/3 cup white wine vinegar
  • 1/3 cup sugar
  • 1/4 cup chicken broth
  • Salt and freshly ground black pepper to taste
  • 8 cups thinly shredded red cabbage
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Fry bacon, pouring off all but 1/4 cup of drippings.
Add onion to bacon and drippings. Cook until onion is tender.
Whisk in flour and cook for 2 minutes.
Stir in vinegar, sugar, broth, salt and pepper.
Add cabbage and toss to wilt, 4-5 minutes.
Stir in parsley before serving.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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