| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
German |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Head red cabbage; (about 1-1/2 pounds) |
| 4 |
sl |
Bacon; diced |
| 1/4 |
c |
Packed brown sugar |
| 2 |
tb |
All-purpose flour |
| 1/2 |
c |
Water |
| 1/4 |
c |
Vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
sm |
Onion; sliced |
INSTRUCTIONS
From: erika metzieder <100627.3022@COMPUSERVE.COM>
Date: Mon, 15 Jul 1996 18:58:42 EDT
German settlers brought us this hearty cabbage dish with its tangy. Prepare
and cook shredded cabbage as directed. Cook bacon in 10-inch skillet over
medium heat, stirring occasionally, until crisp. Remove bacon with slotted
spoon. Drain fat from skillet, reserving 1 tablespoon. Stir brown sugar and
flour into fat in skillet. Stir in water, vinegar, salt, pepper and onion.
Cook about 5 minutes, stirring frequently, until mixture thickens.Stir
bacon and sauce mixture into hot cabbage in saucepan. Heat until hot.
Garnish with additional bacon if desired. 6 SERVINGS; 105 CALORIES PER
SERVING.
EAT-L Digest 15 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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