Pennsylvania Dutch Cabbage
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Pennsylvania Dutch Cabbage

I like this served hot, but today Marilyn brought the leftovers in a salad bowl, topped
with a piece of salmon, to the sugarhouse, and I enjoyed it while waiting for the syrup to get hot enough to can. A great treat! – Bette





Instructions

  • Brown ½ pound finely chopped bacon, and drain. Leave the bacon drippings in the pan,
    and add ½ small red cabbage, finely chopped, and 1 medium onion, chopped. Cook
    until tender, turning over several times. Add 1 sliced apple, 2 T. apple cider
    vinegar, and 2 T. Robust Maple Syrup. Stir and cook 4 minutes.