Bookmark our Site




Site Map      Search Forum      Perlfect Search 3.30 

Try our Newsletter!

Categories | Free Recipes | Recipe Links  |  Share Recipes  |  Poll  |  Search

This is a slimmed down version of a healthy Pennsylvania Dutch recipe for sautéed cabbage.  It's best served hot as a side dish, and will keep for about a week in the fridge.

Sautéed Cabbage & Apples

2 slices bacon
olive oil
1 medium onion, diced
1/2 medium cabbage, red or green
2 Granny Smith or firm Delicious apples
1/4 C. raisins (optional)
vinegar
sugar
salt
black pepper

Sauté bacon in a bit of olive oil until crisp.  Remove and drain.  Discard fat and oil.  Place 2 Tbsp. olive oil in pan and heat.  Add onion.  Finely shred or dice cabbage (discarding core) and add to onion. 
Free Survey
Continue to sauté over medium-high heat.  Core and dice apples (peeled or not, optional -  we don't) and add with crumbled bacon and raisins.  When wilted but not browned, add a scant 1/4 cup vinegar and 3 Tbsp. sugar.  Cover and steam on low heat just until cabbage is tender.  Taste, adjust vinegar and sugar, and add salt and black pepper to taste. 

This is great served as a side dish to meats or poultry.

Hit Counter

Work from home with Watkins Products & earn!


Search Forums    Perlfect Search 3.30

Free recipes & more:

Go Top | Home | Contact Us | Add a Link | Affiliates | SiteMap | Our Policies
All About | Arts | Forum | Freebies | Freeze It! | Fru-Gal | Fun & Games | Horoscope | How to Do It | Humor | Ideas | Inspirations | Links | Lottery | Morphing | Products | Recipes | Security | Smart Solutions | Stories | Weather | 10.Commandments 
Avon | Fuller Brush | Stanley Home | Tupperware | Watkins
WebSite by Bess W. Metcalf   Copyright© April 1999 - 2008