Hot Cabbage Slaw

2 Bacon strips, chopped or 1 tablespoon vegetable oil
¼ cup chopped onion
6 cups shredded cabbage
Chopped fresh dill to taste
Pinch of sugar
Salt and pepper to taste
1 tablespoon vinegar

Fry bacon in skillet, remove and drain on paper towel. (Alternatively, heat oil). Add onion and sauté until soft, about 5 minutes. Add 2 tablespoons water, the cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy. Add bacon and vinegar and toss. Makes 3-4 servings.

Madison Herb Society Cookbook, L. Poehlman

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