Traditional Sweet-Sour Red Cabbage
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Shredded red cabbage||5 Cup (80 tbs)|
|Onion||1 Small, sliced|
Fry bacon in large skillet until crisp.
Remove bacon; pour off all but 1 tablespoon fat.
Stir sugar, flour, salt and pepper into fat until smooth.
Stir in remaining ingredients.
Cover tightly; heat until mixture boils.
Reduce heat; cook, stirring occasionally, 25 to 30 minutes.
Crumble bacon on top.
(Can be served immediately.) Cover and refrigerate.
15 minutes before serving, heat Traditional Sweet-Sour Red Cabbage covered over medium heat, stirring occasionally, until hot.