Justin Wilson Looking Back: Hot Cabbage Slaw

Makes 8-10 servings


  • 4 strips thick-sliced bacon, cut into small pieces
  • 1 cup of chopped onions
  • 1/2 cup chopped fresh parsley
  • 1 cup chopped bell peppers
  • 1 medium-sized head of cabbage, shredded
  • Two 15 or 16-ounce cans whole tomatoes or 2 pounds fresh tomatoes (cut up)
  • 1 teaspoon of cayenne pepper
  • Salt to taste
  • 1 tablespoon red wine vinegar (optional)


Fry the bacon in a large frying pan. Add the onions, parsley, and bell peppers and cook over a medium fire, stirring until the onions are clear.

Add the cabbage and mix well

Add the tomatoes, cayenne, and salt and let simmer for 45 minutes (some add the vinegar here).
Serve hot.

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