Sweet-Sour Red Cabbage-German |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this out of my (wedding gift) 1973 Betty Crocker Cookbook. I have been making it for years. My mother in law is German and she can't believe I didn't get this out of a German cookbook. I have to make it ever year at Thanksgiving for my Step Dad (he loves it). I like to prepare this the day before and reheat it. The flavors blend together so much better. Hope you enjoy! Ingredients:
1 medium head red cabbage (about 1 1/2 pounds) |
4 slices bacon, diced |
1/4 cup brown sugar (packed) |
2 tablespoons flour |
1/2 cup water |
1/4 cup vinegar |
1 teaspoon salt |
1/4 teaspoon pepper |
1 small onion, sliced |
Directions:
1. Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
2. Fry bacon until crisp; remove and drain.
3. Pour off all but 1 tbs bacon drippings.
4. Stir brown sugar and flour into bacon drippings in skillet.
5. Add water, vinegar, the salt, pepper and onion.
6. Cook, stirring frequently, about 5 minutes or until mixture thickens.
7. Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.
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