Red Hot Slaw - cooking recipe

Ingredients

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

Preparation

Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.
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.
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.
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.
Cabbage should have a bright magenta color.