- 3 bacon slices
- 1 large rutabaga, peeled and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of sugar
- 2 cups water
- 1 large head cabbage, coarsely chopped
- 1/2 teaspoon cornmeal mix
How to Make It
Cook bacon in a large Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon, and set aside. Add rutabaga and next 4 ingredients to drippings in pan.
Bring mixture to a boil. Reduce heat to medium, and cook, covered, 20 minutes. Uncover and return to a boil; stir in cabbage. Cook 5 minutes or until rutabaga is tender. Sprinkle with cornmeal mix; stir until blended. Cook 1 more minute. Sprinkle with bacon.