Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pennsylvania Dutch Cabbage
- add review
- #36866
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
5 cups shredded cabbage
2 quarts boiling salted water
4 slices bacon, diced
2 tablespoons brown sugar
2 tablespoons flour
1/2 cup water
1/3 cup vinegar
salt and pepper, to taste
1 small onion, diced
directions
In large pan, cook shredded cabbage in salted boiling water for 7 minutes; drain. Fry bacon, drain and reserve fat.
For sauce: In medium saucepan, add brown sugar and flour to reserved bacon fat; mix well. Add water, vinegar, salt and pepper. Cook until thickened.
Pour sauce, bacon and onion over cooked, drained cabbage. Mix thoroughly and heat through.
added by
nutrition data
Nutritional data has not been calculated yet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more amish recipes
see more pennsylvania recipes
reviews & comments