Pennsylvania Dutch Cabbage

Name: Pennsylvania Dutch Cabbage
Yield: Makes 6 servings
Ingredients: ½ tsp. salt; ⅓ c. vinegar; ½ c. water; 2 tblsp. flour; 2 tblsp. brown sugar; 1 small onion, minced; 4 slices bacon, chopped; 8 c. shredded cabbage; ⅛ tsp. pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

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

Side dish

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