CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
|
1 |
Servings |
INGREDIENTS
6 |
sl |
Bacon (up to 8) |
1 |
|
Head shredded cabbage |
|
|
Salt and pepper to taste |
1/4 |
c |
White vinegar |
4 |
tb |
Sugar |
|
|
Water |
INSTRUCTIONS
Here are some Polish recipes I've gotten from my mother-in-law. They are
"word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these
help.
(This is a "word of mouth recipe," so there aren't too many quantities.
I'll judge by what I've done in the past.)
Saute about 6-8 strips of bacon until crisp. Set bacon aside to drain, and
then crumble it into pieces. Add 1 head shredded cabbage, salt and pepper
to taste. Keep turning cabbage in bacon fat until well-coated. In 2 cup
glass measuring cup, mix 1/4 cup white vinegar, 4 tablespoons sugar and
enough water to make 2 cups. Pour over cabbage and cook until tender. Serve
with crumbled bacon on top. Posted to EAT-L Digest 03 Apr 97 by "Raymond F.
Falcon" <rfalcon@MAILER.FSU.EDU> on Apr 3, 1997
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