Very tasty and tender veggie side dish. It appears from this recipe that Army cooks don’t value cabbage very highly.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds cabbage, cored and chopped
- ½ pound thick-cut bacon, chopped
- 2 cups water, or more as needed
- ⅓ cup apple cider vinegar
- ¼ cup water
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste
Instructions
- Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
- Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 329 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is an old family favorite. I don’t add the flour and it tastes delicious!
I made this recipe one night and it was SUPER GOOD ! My fiancé is very health and taste conscious and he said the flavor was incredible. The next day he found a recipe for “Healing Soup” and it was a similar recipe with one addition, stewed or cut up tomatoes. I added the extras and had a SECOND SUPER MEAL ! So this recipe is very versatile. Eat it as the Chef posted or add stewed tomatoes and have a second super supper that’s Healing to boot.
If you like more of the savory cabbage flavor, I would recommend omitting the vinegar. A good addition would be to use chicken broth instead of water.
Cooked it for 3 hours and instead of regular bacon. I used jawls bacon. No flour. Tasted great!
Loved it. Added a bit of garlic powder, tomato paste, and a dash of hot sauce. Also I used beef stock instead of water. Freezes well so make a ton of it.
Cooked about four hours, used just a bit less bacon. Very tasty! Reminded me of when my Mom cooked cabbage many years ago.
Yummy. Takes time but worth the effort!
It was good. I cooked it for maybe 2 hours and it still was tender.
Taste like the cabbage I fell in love with as a youth. The cabbage was tender and sweet (where’d that come from?) I used maple bacon and just loved this recipe.