Tangy Red Cabbage

1. 1

   Place cabbage in a large bowl, cover with boiling water. Let stand for 5 minutes; drain.

2. 2

   In a Dutch oven, cook bacon over medium heat until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Stir the vinegar, sugar, dill seed and salt into drippings until sugar is dissolved.

3. 3

   Stir in cabbage, bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until cabbage is tender. stir in bacon. Garnish with parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.