Hot Slaw

• 3 lbs head red cabbage, cored and shredded (can use green cabbage or a mix of red and green)
• 14 lb thick slab bacon, diced
• 12 cup white vinegar or 12 cup cider vinegar
• 12 teaspoon celery seed
• 14 teaspoon crushed red pepper flakes
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper

1. Bring 4 quarts of water to a boil over high heat in a large stockpot.
2. Blanch the cabbage until it turns a dull grayish purple, about 5 minutes.
3. Drain in a colander and shake for a minute or two to remove the excess water.
4. Set aside.
5. Scatter bacon in a 12 inch dry skillet over medium high heat.
6. With a wooden sponn, move the pieces around until bacon is firm and barely crisp, about 4 minutes.
7. Remove with slotted spoon and set aside.
8. Pour the vinegar into the skillet; it will hiss and pop at first but soon subside.
9. Swirl the vinegar around with the wooden spoon, stirring up any browned bacon bits from the bottom of the skillet.
10. Add the celery seeds and pepper flakes and stir.
11. Add in the cabbage and toss to coat with vinegar.
12. add the salt, pepper, and reserved bacon and continue stirring until the cabbage is once again magenta in color, about 4 minutes.
13. Place in bowl and serve.

head red cabbage, bacon, white vinegar, celery, red pepper, salt, fresh ground black pepper

Taken from www.food.com/recipe/hot-slaw-377285 (may not work)