Sweet n’ Sour Cabbage - goes with Whiskey-Glazed Corned Beef

From Cuisine At Home (magazine) eRecipes

Sweet n’ Sour Cabbage
Even if you’re not a fan of cabbage, give this sweet n’ sour version a shot. It’s loaded with great flavors.

Makes: 4 cups

Total time: 25 minutes

4 strips thick-sliced bacon, diced
1 tsp. all-purpose flour
2⁄3 cup dry white wine
2⁄3 cup apple juice
2 Tbsp. cider vinegar
2 Tbsp. pure maple syrup
2 Tbsp. Dijon mustard
1⁄2 tsp. red pepper flakes
1 bag coleslaw mix (16 oz.)
1 cup thinly sliced red onion
1⁄4 cup chopped fresh parsley
Salt and lemon juice to taste

Nutrition Information
Per 1/2 cup: 103 cal; 4g total fat (2g sat); 7mg chol; 197mg sodium; 12g total carbs (8g sugars); 2g fiber; 2g protein

Sauté bacon in a sauté pan over medium heat until crisp. Transfer to a paper towel-lined plate; pour off all but 1 Tbsp. drippings.

Whisk in flour; deglaze with wine. Add apple juice, vinegar, syrup, Dijon, and pepper flakes; simmer until slightly syrupy, 5 minutes.

Pour hot mixture over coleslaw and onion in a bowl; toss. Finish with parsley, salt, and lemon juice. Serve with Whiskey-Glazed Corned Beef.

Mmmmm, crunchy but with a warm dressing. I'm a big fan of crunchy, sweet-n-sour, and bacon. Sounds really good.

Sounds like a winner. I'll have to give this a try (without the bacon, of coarse).

Are you going to post the whiskey glaze in the IC this week????