"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for FRIED CABBAGE, by Laura Davis, is from The Cope Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 WHOLE CABBAGE 6-8 SLICES OF OSCAR MYER BACON LOWRY'S SEASON SALT PEPPER GARLIC SALT
IN FRYING PAN ADD BACON AND COOK BACON UNTIL CRISPY. WASH CABBAGE AND SLICE INTO PIECES. ADD TO PAN WITH BACON. (LEAVE BACON DRIPPINGS IN THE PAN) ADD ABOUT 1 /4 CUP OF WATER TO PAN FRY CABBAGE UNTIL SOFT. SEASON TO TASTE.
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