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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fully cook bacon. | 2. While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking). | 3. Put hot chopped bacon in a strainer on a bowl to catch excess grease. | 4. Repeat until all bacon is chopped. | 5. Set bacon bits aside. | 6. Start with a Gallon container with a large mouth. | 7. Add sugar, vinegar, water, oil, salt, garlic. | 8. Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container. | 9. Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving). | 10. Fill salad bowls with shredded cabbage. | 11. Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve. | 12. Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon. | 13. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	6	lbs	shredded	680.3894	157.8503	34.8359	2.7216
bacon	8			934.08	2.8672	28.2688	88.9056
water	24	ounces		0.0	0.0	0.0	0.0
vegetable oil	32	ounces		7819.924	0.0	0.0	907.1838
white vinegar	44	ounces		224.528	0.499	0.0	0.0
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0
salt	2	tablespoons		-	-	-	-
garlic	4	tablespoons	chopped	50.66	11.2404	2.1624	0.17

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.