Pan-Fried Coleslaw - cooking recipe

Ingredients

2 slices hickory smoked bacon
6 cups thinly sliced green cabbage
3 small green onions, thinly sliced
1 tablespoon sugar
3 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon celery seed

Preparation

In large skillet cook bacon on medium high until crisp; remove bacon and set aside, leaving bacon drippings in skillet.
In remaining bacon drippings cook cabbage and green onions on medium high for 4 to 6 minutes or until lightly browned, stirring often to make sure cabbage gets cooked evenly.
Add sugar, cider vinegar, water, celery seeds, and salt (if desired) to cabbage.
Cook for 1 minute, stirring constantly.
Remove skillet from heat.
Crumble reserved bacon over cabbage mixture and serve warm.