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German-Style Cabbage and Beans

 German-Style Cabbage and Beans
This is one of my greatest hits as a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty.—Winifred Winch, Wetmore, Michigan
6 ServingsPrep/Total Time: 30 min.


  • 1 pound fresh green beans, cut into 1-1/2-inch pieces
  • 3 bacon strips, cut into 1-inch pieces
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 3 tablespoons chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded red cabbage


  • Place 1 in. of water in a large saucepan; add beans. Bring to a boil.
  • Reduce heat; cover and simmer for 8-10 minutes or until
  • crisp-tender. Drain and set aside.
  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels; drain, reserving 2 tablespoons drippings. Add the
  • vinegar, sugar, onion, salt and pepper to the drippings. Bring to a
  • boil.
  • Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans;
  • cook 3-5 minutes longer or until heated through. Stir in bacon.
  • Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 87 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 284 mg sodium, 16 g carbohydrate, 3 g fiber,

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German-Style Cabbage and Beans (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.