German Slaw

1/2 head of chopped cabbage, fairly fine

1/2 lb. of bacon fried crisp and chopped

6 green onion, chopped

1/3 cup vinegar cider


Pepper ground course

Fry bacon and make bacon bits of it.  Place bacon and chopped green onions on the shredded cabbage.  Heat the vinegar until boiling and at the same time heat 1/2 cup of the fat from the bacon until very hot.  Pour vinegar over cabbage then the hot fat.  Salt and pepper to taste.  Stir until evenly mixed.  Eat while warm.

Marie Whitehead (Our Grandma)

Neosho, MO

This salad always reminds my of the fun family times we have at my grandparent’s house.

– Portia

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