This cabbage is a favorite side dish at all of our family gatherings. You wouldn’t think that there are that many people that enjoy cabbage, but we do. We used to just eat it pretty plain, the way my grandma knew how to make it. It would get eaten, but there were usually some leftovers. Now that we have this sweet and sour bacon recipe, there is never anything left in the dish…and we make a double batch! Check out what they are saying about this recipe over at Spicy Southern Kitchen:
“When I make it, I find myself picking the last pieces out of the pan with my fingers. It’s that good.”
When you make your cabbage like this, there won’t be a single spec that goes to waste!
1 teaspoon vegetable oil
4 slices Hormel bacon, cut crosswise into ½-inch pieces
1 onion, thinly sliced,
1 medium green cabbage, cored and cut into 1-inch pieces
¼ cup Heinz cider vinegar
¼ cup sugar
3 tablespoons La Choy soy sauce
Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently.
Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes).
Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes.
Stir in bacon.
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Quick Tip: Toss in a crock pot and let it slow cook the cabbage to perfection!
Thanks again to Spicy Southern Kitchen for this scrumptious recipe.