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Tangy Creamed Red Cabbage


from the kitchen of Ginny Parish

"I usually make a double batch because it gets eaten up so fast."

2 16 oz. jars of sweet & sour red cabbage. (Aunt Nellie's)
2 Tbls. finely chopped onion
4-6 slices bacon, fried crisp and crumbled.
2 Tbls. butter or olive oil
2 Tbls. flour

You can adjust any of the last four ingredients to taste.
A 2 quart saucepan works well, lots of room for stirring.

Sauté the onions in butter or oil until clear and tender.
Stir in flour to make a thick roux.
Add the juice from the cabbage and stir until sauce is smooth.
Add the cabbage and bacon, heat over low flame.
As the cabbage heats add small sprinkles of flour to thicken if necessary.

*Terri's notes
~Serve as a side or condiment. It's a potluck requested favorite and there are never leftovers.

Want to start from scratch and make your own Sweet and Sour Cabbage?
4 slices bacon
1/4 cup packed brown sugar
2 Tbls. flour
1 tsp. salt
1/8 tsp. pepper
1/2 cup water
1/4 cup vinegar
5 cups shredded red cabbage (1 medium head)
1 small onion sliced

Fry bacon in large skillet until crisp. Remove and pour off all but 1 Tbls. fat.
Stir sugar, flour, salt and pepper into fat until smooth. Stir in remaining ingredients.
Cover tightly, heat to boiling. Reduce heat, cook, stirring occasionally, 25-30 minutes.
Crumble bacon on top.

 

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