Thursday, September 20, 2018

Mennonite Cabbage with Bacon and Potatoes (1950)

  • 1 medium-sized head of cabbage
  • 6 medium-sized potatoes
  • 6 slices bacon
  • 2 tbspns flour
  • 3 tbspns bacon drippings or other fat
  • 1 tspn salt
  • 1/4 tspn pepper
  • 2 cups cabbage broth or tomato juice
Shred cabbage coarsely and cook in salt water until tender. Cut bacon in small pieces, and fry until crisp. Drain cabbage, and add bacon pieces. 

Blend flour with 3 tablespoons of bacon drippings and brown. Add seasoning and cabbage liquid or tomato juice to make a gravy.  Add sauce to cabbage and place in a greased baked dish. 

Cook potatoes in salt water until soft and then mash them. Put mashed potatoes on top of the cabbage.

Bake at 375 degrees for 25 minutes. Serves 6.

More "Lost" Mennonite Recipes
Mennonite Corn Pie with Bacon (1950)
Mennonite Hot Dog Relish with Green Tomatoes (1950)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. S. Howard Athinson of Perkasie, Pennsylvania.)

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