| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon |
| 1/4 |
c |
Onion, Chopped |
| 1 1/2 |
lb |
Cabbage, Coarse Shred, 6 C. |
| 2 |
tb |
Water |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Black Pepper |
| 1 |
tb |
Cider Vinegar, Or To Taste |
| 1 |
tb |
Fresh Dill, finely minced |
INSTRUCTIONS
Dice the bacon and saute in a large skillet over medium-high heat until
about 3/4 done, about 2 minutes. Add the onion and continue cooking another
minute, until the onion browns a bit.
Add cabbage,water,salt,sugar and pepper. Saute and toss about 2 or 3
minutes, but do not allow the cabbage to be overcooked--you want it to be
slightly wilted but stil crisp. Add the vinegar and dill and toss again.
Serve immediately. serves 4 Great with ham or any pork based meal.
Posted to MC-Recipe Digest V1 #333
Recipe by: Marcia Adams Cooking from Quilt Country
From: Dianne Larson Ward <dianne@paccom.com>
Date: Sun, 08 Dec 1996 18:56:04 +0000
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