| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork & ham, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | lb | Cabbage head, Green |
| 1/2 | lb | Bacon, sliced |
| 1/2 | c | Water |
| 1 | T | Sugar |
| 1 | T | Salt |
| 1/2 | t | Black pepper, freshly |
| Ground |
INSTRUCTIONS
Cut the cabbage into quarter. Remove any wilted and discolored outer leaves and cut out the core from the cabbage pieces. Cut the cabbage into a large 1-inch dice. Cook the bacon in a 4-quart pot over medium heat until crisp.. Remove the bacon to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan. Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes. Add the water, sugar, salt, and pepper and cook covered until the cabbage is tender, about 20 minutes. Crumble the cooked bacon into the cabbage and serve hot. Recipe By : Sylvia Woods From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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