Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Light sour cream or plain yogurt |
| 2 tablespoons | Light mayonnaise |
| 2 tablespoons | Cider vinegar |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | Brown sugar |
| 3 \N | Slices bacon, chopped |
| 4 cups | Shredded green cabbage |
| 2 \N | Stalks celery, sliced |
| 3 \N | Green onions, chopped |
| \N \N | Salt and pepper |
In a small bowl, whisk together sour cream, mayonnaise, vinegar, mustard and brown sugar.
In large nonstick skillet over medium-high heat, cook bacon, stirring, for 3 minutes or until crisp. Transfer to paper towels to drain. Pour off all but 2 tsp. of fat in skillet. Add cabbage, celery and green onions; cook, stirring for 2 to 3 minutes or until cabbage is wilted.
Remove from heat; stir in sour cream mixture. Sprinkle with bacon; season with salt and pepper to taste. Serve immediately. Yield: 4 servings.
Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking Oct. 22/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Oct 22, 1999