When I started this recipe, I thought it sounded quite strange. I did not have high hopes.
There is a nice mixture of cabbage and spinach, although I probably could have used more. There certainly was enough sauce to accommodate at least double the amount of veggies I used.
The sauce threw me. It did not sound, or look all that appealing. I really thought this would be a side that we didn’t eat much of.
Thankfully I was very, very wrong. The sauce is a little on the sweet side. The vinegar helps cut that. The bacon in the casserole also helps cut the sweetness.
All the ingredients, even though they don’t seem like they would go together, blend very well. The cabbage was soft, the spinach as well.
We all enjoyed this dish, even saved some for later! I am glad I was surprised!
CABBAGE BACON CASSEROLE
3 Cups Shredded Cabbage
12 Slices Bacon
1 1/2 Cups Fresh Spinach Leaves
Butter
1/2 Cup Cracker Crumbs
SWEET SOUR SAUCE
2 Cups Water
1/3 Cup Vinegar
1/2 Cup Butter
1/3 Cup Flour
1 Cup Sugar
1 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
Steam cabbage in covered saucepan with a small amount of water until tender. Drain. Fry bacon until crisp. Drain on paper toweling. Crumble into a greased 1 1/2 quart casserole. Mix in cabbage and spinach. For sauce - heat water, vinegar and butter. Combine remaining ingredients and mix thoroughly. Stir into hot mixture and cook over low heat, stirring, until thickened. Cover cabbage with sweet-sour sauce. Dot with butter and sprinkle with crumbs. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake an additional 15 minutes.
Comments