"This recipe's flavorful bacon, vinegar, and sugar sauce is similar to the dressing used in hot German potato salad". And, did you know that "cabbage is a cruciferous vegetable containing fiber, vitamin C, and beta-carotene, which may reduce the risk of cancer?!" Editor's note: any time you see an asterisk*, it denotes changes I have made or ingredients I would use in that particular recipe.
(serves 5)
6 oz. (4 cups) uncooked extra-wide egg noodles
4 sliced uncured* smoked* bacon, chopped
1 lb. lean ground beef
6 cups purchased coleslaw blend
1/2 cup chopped sweet* onion
1 t. kosher* salt
1/4 t. freshly* ground black pepper
1&1/4 cups water
1 T. all-purpose flour
1/3 cup unfiltered* cider vinegar
1 T. Sugar in the Raw*
3/4 t. celery seed
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, cook bacon in a 12" nonstick skillet until crisp. drain bacon on paper towels; set aside. Reserve 1&1/2 T. bacon drippings in a small saucepan; discard any remaining drippings. In the same skillet, brown ground beef over med.-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, S&P, and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to med.-low; cover and cook 15 min. or until cabbage is tender, stirring occasionally.
Meanwhile, heat bacon drippings in the small saucepan over med. heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining water, stirring constantly until mixture is smooth. Add vinegar, sugar, and celery seed; cook until mixture boils and slightly thickens, stirring constantly. Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles; sprinkle with bacon. A crisp wedge salad* and seeded breadsticks* complete the menu!
"All creation bears God's autograph".
Have FUN today!!!!!!
Love,
MM
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