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