1 medium head of red cabbage (about 1 1/2 pounds)
6 to 8 slices of thick bacon, diced
1/4 cup (packed) of brown sugar
4 tablespoons of flour
1/2 cup of water
1/4 cup of vinegar
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 medium onion, sliced
6 to 8 slices of thick bacon, diced
1/4 cup (packed) of brown sugar
4 tablespoons of flour
1/2 cup of water
1/4 cup of vinegar
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 medium onion, sliced
Quarter and core the cabbage. Thinly slice it or coarsely grate it. In a
large pot, cook it in water covered until tender (1 to 2 hours).
When the cabbage is nearly done cooking, fry the bacon in a 10-inch
skillet over medium heat until crisp. With a slotted spoon, remove and
set the bacon pieces aside leaving the fat in the skillet.
Mix the brown sugar, flour, vinegar, salt and pepper with the water.
Pour this mixture into the skillet and cook about 5 minutes, stirring
frequently until the mixture thickens. While it is cooking slice the onion,
and add it plus the bacon to the cabbage pot and stir well.
After the sauce mixture thickens, stir it into the hot cabbage. Heat this
until it's hot and the onion becomes tender. Garnish with more bacon if
desired.
large pot, cook it in water covered until tender (1 to 2 hours).
When the cabbage is nearly done cooking, fry the bacon in a 10-inch
skillet over medium heat until crisp. With a slotted spoon, remove and
set the bacon pieces aside leaving the fat in the skillet.
Mix the brown sugar, flour, vinegar, salt and pepper with the water.
Pour this mixture into the skillet and cook about 5 minutes, stirring
frequently until the mixture thickens. While it is cooking slice the onion,
and add it plus the bacon to the cabbage pot and stir well.
After the sauce mixture thickens, stir it into the hot cabbage. Heat this
until it's hot and the onion becomes tender. Garnish with more bacon if
desired.
| Most people like this; Germans have it in their DNA. |
| The Veggie Chef presents ... Red Cabbage at The Fatted Café |
| | Back to the Lobby | The Reception Desk | Back to the Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Try this using a quart of Sauerkraut! instead of cabbage |
| Or - use 1 quart of sauerkraut! |