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“This is and old receipe that I got from a receipe card. I like to serve it with sauerbraten. The sauce is very tasty. I like to serve it hot. I have tried several receipes for sweet-sour cabbage and this is my favorite. My husband loves this and my family will not eat the canned cabbage anymore. I like to make it day before using, taste better and give more time to the rest of the meal.”
1hr 15mins

Ingredients Nutrition


  1. Remove outside leaves from cabbage; wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup of water) and 2 tablespoons vinegar to boiling Add cabbage. Cover and heat to boiling; cook about 5 minutes or until crisp-tender.Drain.
  2. Fry bacon until crisp;drain.pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into drippings in skillet.
  3. Add water, 1/4 cup vinegar, the salt, pepper and onion. Cook, stirring frequently, until mixture thickens, about 5 minutes.
  4. Add bacon and sauce mixture to cabbage; stir together and heat through, if you wish garnish with additional crisply fried diced bacon.

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