Stout German fare melds into the stark shadows of short winter days. Sweet and sour creamed cabbage with bacon makes the ideal side dish with German sausage like bratwurst, spätzle and mashed potatoes. In keeping with authentic German food, the dish is winter hearty and very filling.
Just like Grandmother used to make. Well, in a way. My family has made this recipe for more years than I can remember. Sometimes, I lighten it up a bit by using crisp vegetarian bacon and light sour cream.
In any case, the sour cream melts and turns runny after a few minutes. Sweet and sour creamed cabbage with bacon tastes best fresh out of the pan slathered with sour cream.
Sweet and Sour Creamed Cabbage with Bacon
Ingredients:10 slices of bacon 1 pound cabbage, thinly shredded 3 tablespoons cider vinegar ½ teaspoon caraway seed 1/3 cup granulated sugar 1/3 cup sour cream
Fry bacon in a large, heavy frying pan. Let drain on paper towels. Pour out excess grease from skillet.
Place back on medium-low heat and add cabbage. Occasionally, stir for even cooking. While cabbage is cooking down pour on cider vinegar. Add caraway seed and granulated sugar. Cook until cabbage is tender. Crumble in bacon. Top with sour cream and serve immediately.