Preparation:
Brown sliced bacon and diced onion, do not burn (If the cabbage is a very large head, you may need more bacon.) Do not drain. Thinly slice cabbage. You do not want real long slices, so cut them in half. Add cabbage gradually to bacon and onion. Stirring after each addition until the cabbage is coated with bacon grease. Add salt, pepper, vinegar and sugar to taste. Add these ingredients gradually. You can also add more, but you can't add less. (My mother would mix the vinegar and sugar in a bowl or glass jar, and then add it to the cabbage. This is a sweet and sour cabbage dish, which is not made with red cabbage. Simmer until cabbage is very limp. Serve ho |
