Recipe of the Week: Sweet and Sour Red Cabbage
malady arial,sans-serif; font-size: 12pt;”>Ingredients:
1 Head Red Cabbage (5 cups shredded)
4 Slices Bacon, diced
2 Tbsp. Brown Sugar
2 Tbsp. Flour
1/2 Cup Water
1/3 Cup Vinegar
1 Tsp. Salt
1/8 Tsp. Pepper
1 Small Onion, sliced
Directions:
Cook cabbage in 2 cups of water of salted water (1 tsp. salt) in covered pan 5 to 8 minutes or until crisp-tender. Drain cabbage
Fry bacon; remove bacon and half of the bacon fat
Add brown sugar and flour to remaining bacon fat; blend.
Add water, vinegar, seasonings and onions; cook until thick, (5 minutes)
Add bacon and cabbage; heat through
Garnish with more diced bacon if desired. 6 servings.
Marty Williams, Thousand Oaks
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Use this as a side dish with home made sausage cooked with potato’s and carrots, add some crusty bread and a draft of beer and you’re on your way to a happy tummy.
My Montana Grandfather made homemade Elk Sausage and my Grandmother would cook this all up. If you walked away from the table still hungry, it was your own fault because there was plenty to eat and drink.