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Title: Hungarian Cabbage
Categories: Cabbage, Hungarian, Pork
Yield: 6 Servings

2 sl Bacon
2 qt Cabbage (1 lb);
- coarsely shredded
3/4 ts Salt
Pepper; as desired
2 tb Vinegar
2 tb Water

Fry bacon until crisp; remove from pan. Add remaining ingredients to
fat in pan.

Cover tightly and cook over low heat, stirring occasionally, for 20
to 25 minutes. Cabbage should be tender but crisp.

Crumble bacon over top before serving.

Recipe by USDA Home & Garden Bulletin #1, 1968

Recipe FROM: <https://www.gutenberg.org/ebooks/72624/>

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