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From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 6 slices bacon

  • 2 Tablespoons butter

  • 1 pound fresh mushrooms, sliced, or 16-ounce can, drained

  • 1/4 cup minced onion

  • 4 cups thinly-sliced cabbage

  • 1/2 cup water

  • 3 Tablespoons vinegar

  • 1 Tablespoon brown sugar

  • 1 teaspoon salt

  • 1 teaspoon dillweed

  • 1/4 teaspoon pepper


TO PREPARE:

1.  Saute bacon in skillet.  Crumble and set aside.  Drain all but 2 Tablespoons bacon fat from skillet.
2.  Add butter to skillet and melt.  Saute mushrooms and onion for 5 minutes.  Add remaining ingredients and bring to boiling point..
3.  Reduce heat.  Cover and simmer for 7 minutes or until cabbage is crisp tender.
4.  Serve with crumbled bacon.

SERVINGS:  
6 - 8

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