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Plantation Beans and Cabbage

Yield 8 servings (serving size: 1 cup)
"I got this recipe from a friend more than 20 years ago and have been making it ever since, with one adjustment. I cut back on the amount of bacon to lower the fat. I love the sweet-and-sour flavor of this dish, and it even tastes great cold." --CL Reader


  • 2 bacon slices
  • 1 cup finely chopped onion
  • 2 (16-ounce) packages frozen French-style green beans, thawed
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups very thinly sliced green cabbage
  • 6 tablespoons sugar
  • 1/4 cup cider vinegar

Nutrition Information

  • calories 98
  • caloriesfromfat 13 %
  • fat 1.4 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 2.6 g
  • carbohydrate 21.2 g
  • fiber 4 g
  • cholesterol 1 mg
  • iron 1.2 mg
  • sodium 93 mg
  • calcium 61 mg

How to Make It

  1. Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon drippings in pan; crumble bacon and set aside. Add onion to pan; cook over medium heat 2 minutes. Add green beans; cook 2 minutes. Stir in water, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in cabbage; cover and simmer 5 minutes. Combine sugar and vinegar, stirring until sugar dissolves. Add sugar mixture to pan; cook, uncovered, 1 minute. Sprinkle with bacon.