- 4 bacon strips, diced
- 5 cups shredded cabbage
- 1 medium onion, chopped
- 1/2 cup water
- 1/3 cup vinegar
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, cook bacon until crisp. Remove bacon; set aside. Saute cabbage and onion in drippings until tender. Add remaining ingredients; stir until thickened. Stir in bacon. Serve warm. Yield: 6 servings.
Originally published as Sweet and Sour Cabbage in Bountiful Harvest Cookbook 1994, p59
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Reviewed Sep. 1, 2012
"I NEVER make a recipe as it appears. But, this time I did and am I ever glad I did! This was exactly what I was craving, coming from a city of German origins! Yummy!"