Hot Slaw

• 1 large head green cabbage, shredded
• 6 slices bacon
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 4  tablespoon  chili powder
• kosher salt
• 1 (10-ounce) can diced hot Ro-Tel tomatoes and green chilies

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.

Yield: 10-12 servings
Preparation time: 5 minutes
Cook time: 5-10 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen