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Red Cabbage with Plums and Bacon

  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
1 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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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

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Authentic Amish Cooking Recipes

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