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Sweet & Sour Red & Green Cabbage

From Lynne Wilson


4 slices bacon, crisply cooked and crumbled
1½ Tbsp. bacon fat (reserved from bacon)
1 Tbsp. butter or margarine
½ cup chopped onion
2½ cups thinly sliced red cabbage
5 cups thinly sliced green cabbage
1 tsp. salt
1 Tbsp. dark brown sugar
1 Tbsp. cider vinegar
½ tsp. ground allspice
½ tsp. dry mustard


Cook the bacon in a large frying pan until crisp, drain, and set aside. Pour out all but 1½ Tbsp. of the fat.

Add the butter, onion, and red cabbage to the fat and sauté over medium-low heat, stirring, until the onion begins to soften (about 1 minute).

Add the green cabbage and salt, and continue to cook for 2 to 3 minutes, stirring often, until the cabbage is limp but not brown. (It cooks down very quickly.)

The cabbage tastes very good at this point, but to make it sweet and sour, add the brown sugar, vinegar, allspice, and mustard. Stir over low heat until well blended. Stir in the bacon and serve immediately.

Serves 6