Nancy Filer | CoServ
Filer’s family has been serving this dish during the holidays for nearly 100 years, and it’s easy to see why. Tangy and lightly sweet, it goes well with any of your favorite main dishes.
1 head red cabbage, about 1 1/2 pounds
4 slices bacon, diced
1/2 cup packed brown sugar
2 tablespoons flour
1/2 cup water
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon pepper
1. Shred cabbage and measure 5 cups. Boil a large pot of water and add cabbage; bring back to boil and boil 5 minutes. Drain, transfer to a mixing bowl and set aside.
2. In a large sauté pan, fry diced bacon over medium heat until crisp. Remove and drain on paper towels.
3. Discard all but 1 tablespoon bacon drippings. Return pan to medium heat and whisk in brown sugar and flour, taking care to break up any lumps. Whisk in water, vinegar, salt and pepper. Cook, stirring often, until the mixture thickens, about 5 minutes.
4. Add the bacon and sauce to the cabbage, stirring gently to combine. Garnish with extra fried bacon if you like.