Directions

1. In a large skillet, cook the bacon until crispy. Remove from the skillet, drain on paper towels, and crumble.
2. In the same skillet with the bacon fat, cook the onions, the red peppers, and the green peppers. Cook until softened.
3. Add in the carrots and the cabbage and cook another 5 minutes. Stir in the apple cider vinegar, the brown sugar, the onion powder, the garlic powder, the maple syrup, the celery seed, the salt, the pepper, and the crushed red pepper flakes. Stir until everything is thoroughly coated.
4. Serve on a platter and top with the bacon.