Uncle Mike Kaczmer's Mom's Red Cabbage

dnhucke avatar
By Denise Nalepa-Hucke
from Green Bay, WI

I love sour kraut and this recipe is a tried and true one from the early 1900's. It has a wonderful flavor of bacon and tomatoes. It certainly isn't the healthiest recipe but it is one of my favorite old recipes from my family. A holiday favorite.

serves 6-12
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients

  • 2 bottle
    frank's baverian or polish sour kraut 32 oz.
  • 1 can
    large tomatoes
  • 1 can
    large crushed tomatoes
  • 1 c
    diced green pepper
  • 1 bunch
    green onions diced
  • 4 stalk
    celery diced
  • 1 lb
    bacon crisp
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How To Make

  • 1
    Fry up bacon till crisp. Break into crumbs. Set grease aside.
  • 2
    You can squeeze out some of the sour juice so it meets your taste. Reserve what you don't put in the pot. Put Kraut, green pepper, celery, green onions and tomatoes in a large saucepan.
  • 3
    Add Bacon and the bacon grease to the large saucepan. (I told you it wasn't healthy just amazingly good!)
  • 4
    Cook over medium heat stirring every little while till flavors melt together. You can add more sour if you like at this point. Enjoy!
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