Ingredients:
- 4 slices bacon, diced
- 1/4 cup brown sugar
- 2 Tbsp flour
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 cup water
- 1/4 cup vinegar
- 1 medium head red cabbage, shredded (6 to 8 cups)
- 1 small onion, finely chopped
Directions:
- Cook bacon in a skillet and set aside.
- Combine 1 Tbsp of bacon drippings in a pot with sugar, flour, salt, and pepper. Stir in water and vinegar.
- Add the cabbage and onion.
- Cook on low heat for 3 to 4 hours, adding water as necessary to keep the water level.
- Spoon into serving bowl and sprinkle cooked bacon on top.
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Comments Disabled To "Recipe of the Week: Rhineland Sweet-Sour Red Cabbage, by G.M."
#1 Comment By TJMO On November 28, 2017 @ 7:43 pm
I have almost the same recipe, and it is fantastic with any kind of BBQ that I have tried with it. I personally like to add about a quarter teaspoon of red pepper flake, and experimenting with caraway seed, mace and other spices can be fun. Try adding some cinnamon if you eat with lamb.
#2 Comment By Carol On November 29, 2017 @ 4:51 am
Made the red cabbage tonight after work in town. I didn’t have time for the long simmer. I chose to employ my small pressure cooker to speed things up. after cooking bacon and adding the dry ingredients and cabbage I cooked the cabbage in the pan with lid off for about 10 minutes. I added a little more water so it wouldn’t stick and closed the cooker.
Mine is quite old – but it cooks at about #5 pressure.
I timed the pressure cooker 9 minutes and cooled it quickly so the lid could be removed.
Tasty tender. And there is a little left for my lunchbox tomorrow.