Add minced garlic and sliced onion. As you can see, I took great care to slice the onion pieces uniformly...not!
Mix in liquid smoke and worcestershire sauce. Allow meat to brown.
Add in soy sauce, ginger, curry powder and crushed red pepper. Mix well.
Once meat is browned and onions are tender, mix in the bag of coleslaw (or your own shredded cabbage). Do not drain that fabulous fat! We want to cook our slaw in it.
Cook until cabbage is just starting to tender, then mix in bacon bits.
Cook another 5 minutes or so after adding bacon bits. I like the cabbage to still have a little crunch in it.
I used slightly less than the full bag of shredded cabbage because I had already made some slaw, but figured nutritionals based on an entire bag. A big hunk of the sodium in this recipe comes from the soy sauce, so if you'd like for it to be lighter on salt, you can use Liquid Aminos in it's place. It has a very "soy sauce" taste without the salt. You could even skip it entirely if you wanted to, but I think it adds a nice layer to the flavors.Serving size is approximate and nutritionals are for the ingredients I had. Basically figure 1/6 the total mass of what you get!Shown here garnished with a dollop of sour cream and sliced Roma tomatoes I needed to use up. It was seriously delicious!