Pennsylvania Dutch Cabbage Saute |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this from a magazine over twenty years ago. It is a wonderful combination of flavors that make a good almost-meatless entree or a savory side dish for a meat like corned beef. Ingredients:
4 slices bacon |
butter or margarine |
8 cups coarsley shredded cabbage |
1 cup peeled sliced apple |
1/2 cup chopped onion |
1 teaspoon salt |
1 teaspoon caraway seed |
1/4 cup cider vinegar |
2 cups cooked medium egg noodles |
1/2 cup sour cream |
Directions:
1. Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
2. Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
3. Add noodles, cover, and simmer for 15 minutes more.
4. Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.
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