MAKES 4 SERVINGS
Courtesy of Louisiana Hometown Cookbook by Kent Whitaker and Sheila Simmons, and Louisiana Cookin’ Magazine
- 6 slices bacon
- 1/2 head green cabbage, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- salt and freshly ground black pepper, to taste
Fry the bacon until crispy in a large skillet set over medium heat. Remove the bacon and set aside to drain on paper towels.
To the drippings in the pan, add the cabbage and cook until wilted, about 10 minutes. Add the vinegar, sugar, salt, and pepper and cook for an additional 10 to 12 minutes.
Crumble the reserved bacon over the cabbage and serve.