| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head of cabbage; thinly sliced and sliced in-half |
| 1/2 |
lb |
Bacon; cut into 1/4-inch strips |
| 2 |
sl |
A large onion; finely diced |
|
|
Vinegar |
|
|
Sugar |
INSTRUCTIONS
(I have no idea how to spell this, it.s not in my Bohemian Cookbook!)
Source: Roberta Brisson - My mother got this from her mother-in-law.
Brown sliced bacon and diced onion, do not burn (If the cabbage is a very
large head, you may need more bacon.) Do not drain. Thinly slice cabbage.
You do not want real long slices, so cut them in half. Add cabbage
gradually to bacon and onion. Stirring after each addition until the
cabbage is coated with bacon grease. Add salt, pepper, vinegar and sugar to
taste. Add these ingredients gradually. You can also add more, but you
can.t add less. (My mother would mix the vinegar and sugar in a bowl or
glass jar, and then add it to the cabbage. This is a sweet and sour cabbage
dish, which is not made with red cabbage. Simmer until cabbage is very
limp. Serve hot.
This is my family.s favorite!
Posted to recipelu-digest Volume 01 Number 634 by QueenBerta@aol.com on Jan
29, 1998
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