Total Time
30mins
Prep 10 mins
Cook 20 mins

Serve piping hot! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Clean cabbage and shred fine.
  2. Cook onion in fat until golden; add next 7 ingredients and cabbage, simmer until tender stirring frequently to prevent scorching.
  3. Mix cornstarch with stock and add to cabbage mixture.
  4. Continue to cook an additional 10 minutes, stirring constantly.