German Green Cabbage
½ head of green cabbage (appx 1lb 4oz), chopped
1 slice of bacon
(if not using bacon use vegetable oil, preferably Canola, but not olive oil)
1 medium onion, diced
1 Tbsp vinegar + to taste
1 tsp sugar
½ tsp dill weed
salt to taste
Can be made without bacon, but then add more salt.
Fry bacon until crisp. Remove from pan and let drain on paper towels. Cook onion in the bacon fat (or oil) until translucent. Add a little bit of water and the cabbage. Add salt, vinegar, sugar and dill weed. Cook for about 20 minutes or until tender. Allow excess water to cook off. Adjust salt and vinegar to taste. Break up bacon into little pieces and stir in.
Goes well with pan-fried or mashed potatoes and ham or Bratwurst.
Recipe contributed by Stephanie Leonard