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SWEET AND SOUR CABBAGE

Source of Recipe

St. James at Sag Bridge Church Illinois Cook Book


List of Ingredients

1 large head cabbage
2 apples, diced
2 large onions, chopped
1/2 lb. bacon, cut and fried until crisp (save drippings)
1 1/2 cups vinegar
2 cups water
4 tsp. salt
6 tbsps. sugar
4 tbsp. flour



Recipe

Shred cabbage and parboil. Drain. Put back into pot. Add vinegar, water, apples, onions, salt, bacon and sugar. Simmer for 45 minutes.

Add flour to bacon drippings and make a roue. Add to the simmering cabbage.

This is better the next day. Reheat the next day and it may need a little more sugar or salt.



NOTE TO SELF: I'd like to try this with red cabbage and maybe 3 tbsps. brown sugar instead of white sugar.