Yield: 8 servings
|1 small||Head of red cabbage|
"Shred cabbage finely. Fry bacon until crisp, saute the chopped onion in the bacon grease. Add cabbage and peeled, cubed apple and crumbled bacon. Fill up with water until the cabbage is well covered. Cook until soft and then season with vinegar and sugar to taste. Add salt to taste. This can be warmed up again and again, and it gets better the more it is warmed up."
Originally posted by Brigitte Sealing, 10/92 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120