Recipe courtesy of Paula Deen
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

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. Serve quickly with crumbled bacon.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Frisee Salad with Beans, Goat Cheese and Warm Bacon Dressing

Recipe courtesy of Nancy Forrest

White Bean and Churrasco Salad

Recipe courtesy of Michelle Bernstein

Cannellini Beans with Herbs and Prosciutto

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories