| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Bacon, up to 8 |
| 1 |
|
Head shredded cabbage |
|
|
Salt and pepper to taste |
| 1/4 |
c |
White vinegar |
| 4 |
T |
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" <jtfalcon@embarqmail.com> on Apr 3,
1997
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