| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salads, Usenet |
8 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage, shredded |
| 1/4 |
lb |
Bacon |
| 2 |
c |
Onion, chopped |
| 1 |
|
Garlic clove, chopped |
| 1/2 |
c |
White-wine tarragon vinegar |
INSTRUCTIONS
Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out
all the bits after they are crisp. Cut up the onion and garlic and fry them
in the bacon fat. When they are brown, pour in the vinegar.
Bring it just up to a simmer, add all the cabbage and bacon, toss it as you
would a salad, and serve it. The cabbage doesn't cook, but it wilts a
little under the hot vinegar.
NOTES:
* Wilted cabbage salad with bacon -- This is a wonderful thing to do with
cabbage. With no garlic, and using cider vinegar, it becomes German
cabbage salad. Adding sour cream to that makes Danish cabbage salad.
* Cut the vinegar with a little water if you don't like very sour things,
: Difficulty: easy.
: Time: 10 minutes.
: Precision: no need to measure.
:
: Mary-Claire van Leunen
: DEC Systems Research Center, Palo Alto, CA
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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