Nell B. Nichols

Pennsylvania Dutch Cabbage

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Just the dish to add variety to cold-weather meals—it’s sweet-sour

Ingredients

  • 8 c. shredded cabbage
  • 4 slices bacon, chopped
  • 1 small oni

Method

  • Cook cabbage in boiling salted water until tender, 5 to 7 minutes. Drain.
  • Meanwhile, cook bacon until crisp. Remove from skillet. Add onion to bacon drippings and cook until soft. Blend in brown sugar and flour. Add water and vinegar and cook, stirring constantly, until thickened. Add salt and pepper.
  • Add sauce and bacon to drained cabbage; heat thoroug