Amish cabbage PDF Print E-mail

Amish Cabbage

4 slices bacon
1/4 head cabbage, sliced
1 potato, sliced
1 carrot, sliced
2 tablespoons all-purpose flour
1 cup boiling water
1 teaspoon vinegar
Salt and pepper to taste
4 tablespoons sour cream

Fry bacon. Remove and drain off half the fat. Put cabbage, carrot and potato in skillet. Stir, then sprinkle with flour, salt and pepper. Add vinegar and water. Cook slowly for 50 minutes.

Put into serving dish and stir in crumbled bacon and sour cream.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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