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Recipe by:
Dorothy Brennan
Courtesy of Sustainable Table ® Ingredients:
1 head shredded organic cabbage
1/2 cup cider vinegar
3/4 cup sugar (milled or dried cane juice best)
Lawry's seasoned salt to taste
5-7 slices uncooked free range bacon Directions:
Line bottom of Dutch oven with bacon. Place cabbage on top. Sprinkle with 4 shakes of salt. Dissolve sugar and vinegar in a separate container and pour over cabbage bacon mixture. Simmer gently for 2 hours or more until cabbage has turned golden brown. This dish keeps well and is best made the day ahead.
Gram always brought sweet and sour cabbage when she visited. The tangy aroma of this dish is comforting and delicious! Recipe Number 113 added on 2006-10-30
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