Tangy Red Cabbage
7 ingredients
3 steps
Ingredients
- 1 medium head red cabbage, shredded
- 10 bacon strips, diced
- 1 cup white vinegar
- 6 tablespoons sugar
- 2 teaspoons dill seed
- 2 teaspoons salt
- Minced fresh parsley or parsley sprigs, optional
Directions
-
1Place cabbage in a large bowl, cover with boiling water. Let stand for 5 minutes; drain.
-
2In a Dutch oven, cook bacon over medium heat until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Stir the vinegar, sugar, dill seed and salt into drippings until sugar is dissolved.
-
3Stir in cabbage, bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until cabbage is tender. stir in bacon. Garnish with parsley if desired.
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