** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp.
2. Cut up the onion and garlic and fry them in the bacon fat.
3. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
4. The cabbage doesn't cook, but it wilts a little under the hot vinegar.
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Dietary Notes:
This recipe is very low-sodium with 98.38mg per serving, low-fat with 1.63g per serving, low-saturated fat with 0.5g per serving, low-cholesterol with 4.5mg per serving and low-calorie with 38 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Cabbage, Beef, Vinegar, Onion allergies.