- 4 slices bacon, diced
- 1/4 brown sugar, packed
- 2 tbspns flour
- 1/2 cup water
- 1/4 cup vinegar
- 1 tspn salt
- 1/8 tspn pepper
- 1 small onion, sliced
- Salt and pepper, to taste
Prepare and cook 5 cups shredded red cabbage by washing, cutting in quarters, and shredding the cabbage. To a pot of water, add 1/2 teaspoon salt per cup of water, and 2 tablespoons of vinegar or lemon juice. Cover and heat to boiling. Add shredded cabbage, cover, and cook about 10 minutes. Drain.
Fry bacon until crisp; remove and drain. Pour off all but 1 tablespoon of bacon drippings in skillet. Add water, vinegar,brown sugar, salt, pepper, and onion. Cook, stirring frequently, about 5 minutes or until mixture thickens.
Add bacon and sauce mixture to hot cabbage. Stir together gently and heat through. If desired, garnish with additional crisply friend diced bacon.
More "Lost" Cabbage RecipesScalloped Cabbage Casserole (1911)
Mennonite Cabbage with Bacon and Potatoes (1950)
(Origin - "Betty Crocker's Cookbook" by published General Mills, 1969. My cherished copy, printed in 1973, was given to me by my Mother as a wedding gift.)