| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon |
| 1 |
|
Head savoy cabbage |
| 1 |
|
Carrot — peeled, grated |
| 1 |
|
Red bell pepper — roasted |
| 1 |
|
Celery stalk — diced |
| 3 |
tb |
Sugar |
| 4 |
tb |
Cider vinegar |
| 3 |
tb |
Sour cream |
|
|
Salt — to taste |
|
|
Black pepper — to taste |
INSTRUCTIONS
1. Prepare vegetables. a. Cabbage: Trim off outer leaves and remove the
stem. Cut into half from top to bottom (through the stem end) and cut each
half into paper-thin slices. b. Celery: Peel and dice finely. c. Red
pepper: roast, remove seeds and stem then dice. d. Carrot: Peel and grate.
2. Cook bacon until crisp. Drain well and reserve the grease. Set aside to
cool. 3. Place the cabbage in a large bowl and toss with the carrot, bell
pepper and celery. Crumble the bacon slices and add to the mixture. Set
aside. 4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and
sour cream. Season with pepper and salt. Use a wire whisk to mix until
smooth. 5. Toss dressing with cabbage mixture. Serve immediately or
refrigerate up to 24 hours. Let stand 30 minutes before serving if it has
been refrigerated.
Recipe By : Jo Anne Merrill
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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