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

How to Make It

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.

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