I had SO much fun cooking tonight's dinner. If you can... make an evening out of it! Sip some wine and enjoy the process! ... Gourmet & Paleo!!! Enjoy! :-)
1 head cabbage, cored and thinly sliced
OR you can cheat and buy a bag of pre-shredded cabbage w/ carrots! :-)
1 carrot, shredded
1/2 red onion, very thinly sliced
6 strips bacon, cut into 1" pieces
1 T Dijon mustard
1 T honey
1/2 C apple cider vinegar
1/4 C extra-virgin olive oil
Pinch sea salt & pepper
Combine cabbage, onion and carrot in a large bowl and set aside. Cook bacon pieces over medium heat until throughly browned and crisp, about 10-12 minutes. Transfer bacon to a dish lined with paper towels... to drain. Set aside. Reserve bacon grease for later. Combine mustard, honey, vinegar, olive oil, salt and pepper. Add about 2 tablespoons bacon grease and all but 2 tablespoons bacon. Mix well and pour over cole slaw. Sprinkle remaining 2 T bacon over slaw and serve!
I used whatever remaining bacon grease for the sweet potatoes side! Use 2 large sweet potatoes, peeled and cubed, add to a baking dish. Saute 4 cloves minced garlic in the bacon fat. Do not let the garlic burn! Add about 2 T fresh rosemary (chopped finely) and continue to saute slightly and quickly. Pour mixture over chopped sweet potatoes. Toss well and bake for about 40 minutes at 350 degrees!
I served both these delicious sides with an old recipe favorite: "Bacon Wrapped Pork Chops with Rosemary"! Everything complimented each other nicely! Yum.