2 slices bacon
500 g green cabbage 1 lb
50 ml water 1/4 cup
1 medium carrot, grated
50 ml cider vinegar 1/4 cup
25 ml flour 2 tbsp
15 ml sugar 1 tbsp
In large skillet, sauté bacon until crisp. Thinly slice cabbage. Remove bacon from skillet; set aside to drain on paper towels; reserve 1 tbsp (15 ml) bacon fat in skillet. Add cabbage, carrot and water to skillet. Cover and cook over low heat until cabbage has withered.
Meanwhile, in small bowl; combine vinegar, flour, and sugar; stir until blended. Pour over cabbage. Cook, stirring, until mixture has thickened and cabbage looks glazed. Turn into serving bowl. Crumble bacon over top and serve immediately.
Serves 6