| 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 |
|
A large onion, finely diced |
|
|
Vinegar |
|
|
Sugar |
INSTRUCTIONS
(I have no idea how to spell this, its 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 cant 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 familys
favorite! Posted to recipelu-digest Volume 01 Number 634 by
QueenBerta@aol.com on Jan 29, 1998
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