Title: Savoy coleslaw
 Categories: Salads
      Yield: 4 Servings
 
 
      1/2 lb bacon
        1    head savoy cabbage
        1    carrot -- peeled, grated
        1    red bell pepper -- roasted
        1    celery stalk -- diced
        3 TB sugar
        4 TB cider vinegar
        3 TB sour cream
  :          salt -- to taste
  :          black pepper -- to taste
  
  1. Prepare vegetables. a. Cabbage: Trim off outer leaves and remove
  the stem. Cut into half from top to bottom (through the stem end) and
  cut each half into paper-thin slices. b. Celery: Peel and dice
  finely. c. Red pepper: roast, remove seeds and stem then dice. d.
  Carrot: Peel and grate. 2. Cook bacon until crisp. Drain well and
  reserve the grease. Set aside to cool. 3. Place the cabbage in a
  large bowl and toss with the carrot, bell pepper and celery. Crumble
  the bacon slices and add to the mixture. Set aside. 4. Dressing:
  Combine 1/4 cup of the bacon fat, sugar, vinegar and sour cream.
  Season with pepper and salt. Use a wire whisk to mix until smooth. 5.
  Toss dressing with cabbage mixture. Serve immediately or refrigerate
  up to 24 hours. Let stand 30 minutes before serving if it has been
  refrigerated.