My mom would always make this to accompany her beef pot pie. Funny thing is, as a child, I never liked it. Now, I love it. Goes great with beef or pork. Mom gave me the recipe just last year. so, I'm sharing it with you.
1In a large 4 qt. pan, stack cabbage, sugar, and shortening. Turn burner on to med.high. Combine water and white vinegar together and pour over cabbage.
2Bring to a boil. Reduce heat, cover pan and simmer for 1 hour, until cabbage is tender.
3Remove cabbage with a slotted spoon to serving bowl.
serves 6-8. Sprinkle with salt and pepper if desired.
You can chop the cabbage as you prefer, rough chop, fine chop or even shredded. You can use prepared coleslaw mix, but you may want to remove the carrots and red cabbage.
I know the portions says 6-8 for a large head of cabbage. Keep in mind that cabbages does cook down in volume. And we always went back for seconds and thirds.
I use Crisco shortening. If you want a tangier flavor, try cider vinegar or white wine vinegar. Enjoy!