Sweet-Sour Red Cabbage

Full of old-fashioned flavor, tangy-sweet cabbage pairs well with pork roasts. MORE+ LESS-

medium head red cabbage (1 1/2 lb), thinly sliced

slices bacon, diced

small onion, sliced

1/4

cup packed brown sugar

tablespoons all-purpose flour

1/4

cup water

tablespoons white vinegar

1/4

teaspoon salt

1/8

teaspoon pepper

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1

In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.
2

In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.
3

Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.
4

Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.

Substitute a 1-pound bag of coleslaw mix for the red cabbage.
A cruciferous vegetable, cabbage is high in fiber, vitamin C and calcium. It also contains antioxidants which may protect against some cancers.