Prep 30 mins
Cook 0 mins
This is a wonderful way to serve cabbage. Without the sour cream, this is called a French cabbage salad. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad.
- 1⁄2 lb bacon
- 1 medium cabbage, shredded
- 1 onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup tarragon vinegar
- 1 cup sour cream
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
- Add the onion and garlic and fry in the bacon fat until browned.
- Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and add sour cream. Serve warm.
This was one of the best cabbage recipes I've tried. However, I omitted the bacon because I was out and I completely forgot about the vinegar (which I'm sure would have made a huge difference in the flavor). I also added diced carrots, 1/4 cup of chicken broth during cooking, and a few dashes of crushed red pepper. My husband, who normally doesn't like cabbage, enjoyed it very much.
We enjoyed this dish tonight with our dinner. I've added sour cream to sauteed cabbage before, but not with the addition of vinegar. I didn't have tarragon vinegar, so I used apple cider vinegar as you mentioned -- it gave the cabbage a little extra tartness along with the sour cream. Made for ZWT9-Scandinavia, August, 2013.
This is delicious and tart dish. It was well received at dinner today. The recipe was reduced to serve 4 and the serving size was perfect. In place of the sour cream I used yogurt. This was made for *ZWT6*