Prep 10 mins
Cook 20 mins
Good German recipe! If you don't like sauerkraut, try this. It has lots of bacon and sugar. My DH loves this dish. (He's not German :) My ancestry is 100% German.
- 1⁄2 lb bacon
- 2⁄3 cup white vinegar
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 cup onion, diced
- 1⁄4 teaspoon black pepper
- 3 cups cabbage, shredded
- 1 (15 ounce) can French style green beans, drained
- Fry bacon until crisp in a large fry pan or electric skillet and remove bacon.
- Leave drippings in pan and add vinegar, sugar, salt, pepper, onions, and cabbage; simmer covered 15 minutes.
- Crumble bacon and add to cabbage, along with beans, and mix well.
- Heat through before serving.
My son and I really enjoyed this side dish. He lived in Germany for a few months while in school, and always talked about his host family's cooking. "Oma" would prepare a similar dish. We included this with schnitzel, spaetzle, and black forest cake for our annual German dinner. Thanks for helping us bring back great memories for my son.
This was good and easy to make. I did cut back on the sugar a bit and used Splenda (as that is all I buy). I also used regular green beans as that it all I had. Other then that, I followed the recipe. This was a nice side dish.
This is a great side dish for any meat...love the bacon and you can control the level of sweetness to your liking. I cut mine to 1/4 cup for Cooking Club night.