Sweet 'n Sour Cabbage with Maple, bacon, and lemon

Ingredients

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

Instructions

Instructions:Saute bacon in a saute pan over medium heat until crisp. Transfer to a paper towel-lined plate; pour off all but 1 Tbs drippings.

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

Pour hot mixture over coleslaw and onion in a bowl; toss. Finish with remaining ingredients

Notes

Serve this at St. Pats with the Whiskey Glazed Corned Beef. Good update of meat/cabbage concept.