Yield: 1 Servings
|¼ cup||Onion, Chopped|
|1½ pounds||Cabbage, Coarse Shred, 6 C.|
|⅛ teaspoon||Black Pepper|
|1 tablespoon||Cider Vinegar, Or To Taste|
|1 tablespoon||Fresh Dill, finely minced|
Dice the bacon and saute in a large skillet over medium-high heat until about ¾ done, about 2 minutes. Add the onion and continue cooking another minute, until the onion browns a bit.
Add cabbage,water,salt,sugar and pepper. Saute and toss about 2 or 3 minutes, but do not allow the cabbage to be overcooked--you want it to be slightly wilted but stil crisp. Add the vinegar and dill and toss again. Serve immediately. serves 4 Great with ham or any pork based meal. Posted to MC-Recipe Digest V1 # Recipe by: Marcia Adams Cooking from Quilt Country From: Dianne Larson Ward <dianne@...> Date: Sun, 08 Dec 1996 18:56:04 +0000