Yield: 4 Servings
|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