Red Hot Slaw

• 1 small red cabbage, thinly shredded
• 4 slices lean bacon, diced
• 1 small red onion, thinly sliced
• 2 tablespoons sugar
• 1/3 cup cider vinegar
• 2 teaspoons cornstarch
• 1/3 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.
2. In a skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
3. Discard all but around 3 tablespoons of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
4. In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture in to the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage and toss well.
5. Cabbage should have a bright magenta color.

red cabbage, lean bacon, red onion, sugar, cider vinegar, cornstarch, water, salt, black pepper

Taken from www.food.com/recipe/red-hot-slaw-472148 (may not work)