Fry bacon over medium heat. When crisp remove bacon from fat and add the chopped onion. When onion starts to caramelize or starts to turn golden, add cabbage and tomatoes and reserved juice from tomatoes. Keep turning the cabbage over to incorporate tomatoes and onions. When the cabbage is warmed through and slightly softened (you do not want to cook the cabbage through – it should have some crispness), remove from heat. Crumble reserved bacon. Serve the slaw with a topping of crumbled bacon.
1 large head of Green Cabbage chopped into 1” square shreds – or you can shred it into medium thick strips
½ a large yellow onion or 1 sm medium one chopped
16 oz can of whole tomatoes stem end removed and roughly chopped juice reserved. (I used a 32 oz can with the liquid around the tomatoes drained off and used for another recipe– the tomatoes make more liquid when they are destemmed use that liquid in this recipe.)
3 pieces of smoked bacon (I used Rolf Beeler’s)
¼ tsp Chili Powder (I used Dean & Deluca’s Chili Powder Blend)
Salt & Pepper to taste