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---------- Recipe via Meal-Master (tm) v8.04
Title: Savoy Coleslaw
Categories: Salads
Yield: 4 servings
1/2 lb bacon
1 head savoy cabbage
1 carrot -- peeled, grated
1 red bell pepper -- roasted
1 celery stalk -- diced
3 TB sugar
4 TB cider vinegar
3 TB sour cream
: salt -- to taste
: black pepper -- to taste
1. Prepare vegetables. a. Cabbage: Trim off outer
leaves and remove the stem. Cut into half from top to
bottom (through the stem end) and cut each half into
paper-thin slices. b. Celery: Peel and dice finely. c.
Red pepper: roast, remove seeds and stem then dice. d.
Carrot: Peel and grate. 2. Cook bacon until crisp.
Drain well and reserve the grease. Set aside to cool.
3. Place the cabbage in a large bowl and toss with the
carrot, bell pepper and celery. Crumble the bacon
slices and add to the mixture. Set aside. 4. Dressing:
Combine 1/4 cup of the bacon fat, sugar, vinegar and
sour cream. Season with pepper and salt. Use a wire
whisk to mix until smooth. 5. Toss dressing with
cabbage mixture. Serve immediately or refrigerate up
to 24 hours. Let stand 30 minutes before serving if it
has been refrigerated.
Recipe By : Jo Anne Merrill
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