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Hot Slaw

By Paula Deen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 tablespoons chili powder
  • 1 medium chopped green bell pepper
  • 1 large chopped onion
  • 6 slices bacon
  • 1 large head shredded green cabbage
  • 1 (10 oz) can diced small tomatoes and green chilies
  • kosher salt


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.

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