Sauteed Red Cabbage – Serves 6

ingredients

• 6 slices bacon
• 20 oz. red cabbage, shredded
• 1/4 cup onion, diced
• 2 apples, cored, 1/4-inch dice
• 1/4 teaspoon caraway seeds
• 6 tablespoons Stonewall Kitchen New England Coleslaw Dressing
• 1/4 cup balsamic vinegar
• salt & pepper to taste

directions

1. Fry bacon in a large saute pan over medium heat until browned and crisp. Set aside to cool on paper towels, then crumble.
2. Drain all but 2 Tbsp. fat from pan. Add cabbage, onion, apples and caraway seeds. Saute until tender.
Add bacon, New England Coleslaw Dressing and vinegar, heat 1-2 minutes. Season with salt & pepper to taste. Serve warm.