| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
sl |
Sweet hickory-smoked bacon |
| 6 |
c |
Very thinly sliced green cabbage, (1 pound) |
| 1 |
tb |
Sugar |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Celery seeds |
INSTRUCTIONS
Cook bacon in a large skillet over medium-high heat until crisp; remove
bacon from skillet, reserving drippings in skillet. Set bacon aside.
Cook cabbage in drippings over medium-high heat 6 minutes or until browned,
stirring frequently. Add sugar, vinegar, water, salt, and celery seeds, and
cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and
stir into cabbage mixture. Yield: 6 servings (serving size: 1/2 cup).
Per serving: 35 Calories; 1g Fat (28% calories from fat); 1g Protein; 6g
Carbohydrate; 2mg Cholesterol; 222mg Sodium
Serving Ideas : Serve warm.
Recipe by: Cooking Light, Jul/Aug 1995, page 76
Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”