- 1 tender young cabbage
- Salt and freshly ground pepper
- 2 garlic cloves, chopped fine
- 3/4 cup diced lean bacon
- 2 tbspns oil
- 1 tbspn wine vinegar
Shred cabbage finely. Remove core and heavy ribs. Sprinkle with salt and pepper.
Heat diced bacon, oil, and wine vinegar over moderate heat in heavy skillet until bacon is done and rendered into pot. Place cabbage in a warm bowl; pour in bacon mixture. Serve at once after tossing well. Yield: 6 servings.
Another "Lost" Cabbage RecipeMennonite Cabbage with Bacon and Potatoes (1950)
(Origin - "Vegetables - Southern Living Cookbook" intro by Lena Sturges, Foods Editor, Southern Living. Recipe contributed by Mrs. Henry Fowler of Dallas, Texas.)