Best Moms Hot Skillet Bacon Cole Slaw With Apples Recipes

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PAULA DEEN'S HOT BACON COLE SLAW



Paula Deen's Hot Bacon Cole Slaw image

I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.

Provided by HappyMommy1422

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

6 slices bacon
1 large onion, chopped
1 medium green bell pepper, chopped
1 large green cabbage, shredded
4 tablespoons chili powder, to taste
salt
1 (10 ounce) can diced tomatoes and green chilies, such as ro-tel

Steps:

  • In a large skillet, cook bacon until crisp.
  • Remove to paper towels to drain.
  • Crumble bacon and set aside.
  • In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
  • Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
  • Add chili powder and salt, to taste.
  • Add tomatoes and simmer just until warmed through.
  • Slaw should be slightly crisp.
  • Adjust seasonings and add salt to taste.
  • Serve quickly with crumbled bacon.

MOM'S HOT SKILLET BACON COLE SLAW WITH APPLES



Mom's Hot Skillet Bacon Cole Slaw With Apples image

Mom makes this recipe and it's a different take on traditional slaw. It's a fairly simple side dish to serve for a quick meal. Cooking times and serving sizes are approximates.

Provided by HappyMommy1422

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon sugar
1 teaspoon celery seed
1 teaspoon salt
3 cups shredded cabbage
1 peeled and grated apple

Steps:

  • Fry bacon, remove from the skillet and crumble.
  • In the bacon fat, combine the vinegar, water, sugar, celery seed and salt.
  • Bring to a boil and reduce the heat.
  • Stir in the cabbage and apple.
  • Simmer about 1 minute.
  • Sprinkle bacon on top and serve hot.

SKILLET SLAW FOR TWO



Skillet Slaw for Two image

I got this recipe before my step-came to live with us. But since he doesn't like cabbage I can still make it.

Provided by RepoGuysWife

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 slice bacon
2 tablespoons finely chopped onions
1 tablespoon vinegar
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon salt
1 dash pepper
2 cups shredded cabbage
1 small apple, finely chopped
1/4 cup sour cream

Steps:

  • Fry bacon till crisp; drain and reserve drippings.
  • Add onion to drippings and cook 2 minutes.
  • Stir in vinegar, water, sugar, salt, and pepper.
  • Bring just to boiling.
  • Add cabbage and apple; toss to coat.
  • Cover and cook over medium heat 5 minutes or until cabbage wilts.
  • Stir in sour cream and sprinkle with crumbled bacon.

Nutrition Facts : Calories 167.5, Fat 11.3, SaturatedFat 5.5, Cholesterol 20.4, Sodium 414.1, Carbohydrate 14.6, Fiber 3, Sugar 9.5, Protein 3.5

RED HOT SLAW



Red Hot Slaw image

This is a fabulous wilted bacon cabbage slaw with a beautiful, bright color that is really delicious. (You can use green but the color isn't as vibrant, obviously.) Even our 3 year old loved it! And it is super easy with (probably) things you'd have in your kitchen. Easy and wonderful presentation AND delicious.

Provided by StoryMom

Categories     Greens

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 small red cabbage, thinly shredded
4 slices lean bacon, diced
1 small red onion, thinly sliced
2 tablespoons sugar
1/3 cup cider vinegar
2 teaspoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.
  • In a skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
  • Discard all but around 3 tablespoons of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
  • In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture in to the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage and toss well.
  • Cabbage should have a bright magenta color.

Nutrition Facts : Calories 81.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.6, Sodium 168.5, Carbohydrate 13.3, Fiber 2.2, Sugar 8.4, Protein 2.1

MOM'S "HOT" COLESLAW



Mom's

A sweet yet tangy slaw - so good at a cookout, or any time! Don't let the cooking method scare you off - it's easy and never fails!

Provided by Myra Wynne

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 9

1 head of cabbage, shredded or 1 bag pre-shredded cabbage
1 carrot, grated
2 green onions, chopped
1/2 c vinegar
1/2 c vegetable oil
1/3 c sugar plus
3 Tbsp sugar
1 tsp salt
1 Tbsp yellow mustard

Steps:

  • 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
  • 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
  • 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
  • 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

SUMMER APPLE COLE SLAW



Summer Apple Cole Slaw image

This is a tasty twist on traditional cole slaw. It's great for a summer bbq, but would work well all year long. Easy to make, too. :) It's simple to double this, and can't be all that bad for you--especially if you use lights sour cream. Hope you enjoy.

Provided by jmelyn

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup sour cream
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
2 tablespoons ranch dressing mix
1 (8 ounce) package shredded cabbage and carrot coleslaw mix
3 green apples, cored and diced (not peeled)
3 green onions, thinly sliced
3 stalks celery, chopped
salt and pepper

Steps:

  • For the dressing: Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl until blended.
  • Add the cabbage, apples, green onions and celery.
  • Toss with dressing to coat.
  • Season with salt and pepper.
  • Cover tightly and refrigerate for 20 minutes or up to 4 hours.
  • Serve cold.
  • Enjoy!

Nutrition Facts : Calories 204.6, Fat 9.3, SaturatedFat 5.7, Cholesterol 19, Sodium 50.2, Carbohydrate 30.4, Fiber 3.3, Sugar 24.2, Protein 2

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