Rhinelander Beans
"Good German recipe! If you don't like sauerkraut, try this. It has lots of bacon and sugar. My DH loves this dish. (He's not German :) My ancestry is 100% German."
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄2 lb bacon
- 2⁄3 cup white vinegar
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 cup onion, diced
- 1⁄4 teaspoon black pepper
- 3 cups cabbage, shredded
- 1 (15 ounce) can French style green beans, drained
directions
- Fry bacon until crisp in a large fry pan or electric skillet and remove bacon.
- Leave drippings in pan and add vinegar, sugar, salt, pepper, onions, and cabbage; simmer covered 15 minutes.
- Crumble bacon and add to cabbage, along with beans, and mix well.
- Heat through before serving.
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Reviews
-
My son and I really enjoyed this side dish. He lived in Germany for a few months while in school, and always talked about his host family's cooking. "Oma" would prepare a similar dish. We included this with schnitzel, spaetzle, and black forest cake for our annual German dinner. Thanks for helping us bring back great memories for my son. -
This was good and easy to make. I did cut back on the sugar a bit and used Splenda (as that is all I buy). I also used regular green beans as that it all I had. Other then that, I followed the recipe. This was a nice side dish. -
This is a great side dish for any meat...love the bacon and you can control the level of sweetness to your liking. I cut mine to 1/4 cup for Cooking Club night. -
This dish is great!! DH and I loved it and will be making it again soon. We served them with brats that had been braised in onions and beer and then grilled - perfect combination of dishes. Thanks for a new family favorite. -
What a tasty combination of flavors! I served this with baked pork chops and mashed potatoes. I will be making this again! Made for Alphabet Soup Game. Thanks for posting WI!
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
