| 1 | Recipe by: jo anne merrill preparation time: 0:15 Prepare vegetables. |
| 2 | A. |
| 3 | Cabbage: trim off outer leaves and remove the stem. |
| 4 | Cut into half from top to bottom (through the stem end) and cut each half into paper-thin slices. |
| 5 | B. |
| 6 | Celery: peel and dice finely. |
| 7 | C. red pepper: roast, remove seeds and stem then dice. |
| 8 | D. |
| 9 | Carrot: peel and grate. |
| 10 | Cook bacon until crisp. |
| 11 | Drain well and reserve the grease. |
| 12 | Set aside to cool. |
| 13 | Place the cabbage in a large bowl and toss with the carrot, bell pepper and celery. |
| 14 | Crumble the bacon slices and add to the mixture. |
| 15 | Set aside. |
| 16 | Dressing: combine ?cup of the bacon fat, sugar, vinegar and sour cream. |
| 17 | Season with pepper and salt. |
| 18 | Use a wire whisk to mix until smooth. |
| 19 | Toss dressing with cabbage mixture. |
| 20 | Serve immediately or refrigerate up to 24 hours. |
| 21 | Let stand 30 minutes before serving if it has been refrigerated |
