Yield: 8 Servings
|1 \N||Cabbage, shredded|
|2 cups||Onion, chopped|
|½ cup||Vinegar, cider|
Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar.
Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage doesn't cook, but it wilts a little under the hot vinegar.
NOTES: Cut the vinegar with a little water if you don't like very sour things,
: Difficulty: easy.
: Time: 10 minutes.
: Precision: no need to measure.
: Mary-Claire van Leunen
: DEC Systems Research Center, Palo Alto, CA : Copyright (C) 1986 USENET Community Trust