Sauteed Red and White Cabbage

1. 1

   Halve the cabbages and core them.

2. 2

   Slice into thin strips.

3. 3

   In two separate pots of boiling water, blanch each type of cabbage for 5 seconds and drain immediately.

4. 4

   In a large skillet, render the bacon until golden brown.Drain the bacon on paper towels, and reserve.

5. 5

   Add the cabbage to the skillet and cook, tossing over moderate heat, to coat it with the rendered fat.Add the caraway seeds.

6. 6

   Fold in the sour cream and season to taste.

7. 7

   Toss and cook until the cabbage is tender.

8. 8

   Fold in the bacon pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.