Hot Bacon and Beef Slaw

Posted on LCT by Mind-Full

2 lb ground beef (I use ground sirloin)

1 medium onion, diced

8 slices bacon, cooked and crumbled

1/3 C white vinegar

1 T Splenda

salt and pepper

2 T mustard (whatever your preference)

½ C chicken broth (or stock, or ½ cup water and one chicken bouillon cube)

1 medium or large head cabbage, shredded

Choose your cooking vessel (crock or pot). If using a stove top pot, you can cook the whole thing in one pot.

Brown beef and drain fat. Add diced onion and return to heat, cooking until onion is softened.

Remove from heat and add vinegar, Splenda, salt and pepper, mustard, liquid/broth.

Mix well. Add cabbage and stir well.

Stove top: Cook over medium-low heat, stirring occasionally for about 15 minutes.

Reduce to a simmer and allow to cook 30 to 45 minutes (longer, if you wish).

Slow Cooker: Add cooked ingredients and cabbage to the crock. Cook on “high” for 4 hours or on “low” for 6 – 8 hours. I like to quick start on high for one hour and move to low for 5 hours if I have the time.