Recipe by teresas
I got this out of my (wedding gift) 1973 Betty Crocker Cookbook. I have been making it for years. My mother in law is German and she can't believe I didn't get this out of a German cookbook. I have to make it ever year at Thanksgiving for my Step Dad (he loves it). I like to prepare this the day before and reheat it. The flavors blend together so much better. Hope you enjoy!
Top Review by Gail the Chef
The way the recipe is written I give it 4 stars. With my changes, I give it 5 stars. I did not drain the water from the cabbage. And the cabbage and onions were way too crunchy given the cooking time. I would add the onions to the cabbage at the same time to cook and once everything is mixed, it needed an easy 30 minutes of simmering time to get the cabbage soft yet with a bite. I was pleased that it is not overly sweet. It is the proper amount of sweet that you find in German or Polish red cabbage. We Americans don't know that a little can go a long way. Teresa, good recipe!
- 1 medium head red cabbage (about 1 1/2 pounds)
- 4 slices bacon, diced
- 1⁄4 cup brown sugar (packed)
- 2 tablespoons flour
- 1⁄2 cup water
- 1⁄4 cup vinegar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 small onion, sliced
Directions See How It's Made
- Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
- Fry bacon until crisp; remove and drain.
- Pour off all but 1 tbs bacon drippings.
- Stir brown sugar and flour into bacon drippings in skillet.
- Add water, vinegar, the salt, pepper and onion.
- Cook, stirring frequently, about 5 minutes or until mixture thickens.
- Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.