Recipe Red Cabbage with Plums and Bacon Amish Cooking Recipes

Fry the bacon in a large heavy skillet until crisp. Remove and drain on paper towels. Fry the cabbage in the bacon fat for 3 minutes, stirring constantly. Add the salt, pepper, sugar, and vinegar and cover. Reduce the heat to medium low and simmer 5 minutes, then stir and add the plums. Cover again. Reduce the heat to low and simmer for 20 minutes. Garnish with the crumbled bacon and serve. Good with roast pork, goose, or pheasant.

Serves 6

1/4 lb. bacon
1 med. head red cabbage, coarsely shredded
1½ t. salt
freshly ground black pepper, to taste
2 T. brown sugar
1 T. vinegar
12 damson, or Italian prune plums, pitted and chopped

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