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MONTALTO-DONAGHUE FAMILY – QUINCY, MA
“My mom would make this vegetable with ham,
which meant we often ate it at Easter, which was a special day for us.” ZACHARY DONAGHUE
INGREDIENTS
3-4 lbs. cabbage, quar- tered, core and any wilt- ed or discolored leaves removed
1⁄2 lb. sliced bacon
1 large onion, thinly sliced and diced
1⁄2 cup water
1⁄2 cup vinegar
1 tbsp. salt
1⁄2 tsp. fresh ground black pepper
JO’S SAUERKRAUT
1 Cut cabbage into thin slices. Wash thoroughly and dry.
2 Cook bacon and onion in a 4-qt pan over medium heat until the bacon is crisp and the onion is wilted. Remove bacon and onion to a dish. (There should be about 1⁄2 cup bacon drippings in pan)
3 Add cabbage to the pan and cook, without stirring, until it begins to brown, about 3 minutes.
4 Mix water and vinegar together. Add this, salt and pepper into pan and cook until the cabbage is tender, about 20 minutes.
5 Crumble the cooked bacon and add it and the onion to the cabbage. Serve hot.
Serves 5-6.
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