Cabbage

Hot Cabbage Slaw

2 bacon strips or 1 tablespoon olive oil
1/4 cup chopped onion
6 cups shredded cabbage (red or green)
Chopped fresh dill to taste
Pinch of sugar
Salt and pepper to taste
1 tablespoon cider or red wine vinegar

Chop bacon, fry in a skillet, remove and drain on paper towel. (Alternatively, heat oil.) Add onion and sauté until soft, about 5 minutes. Add 2 tablespoons water, cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy. Add bacon and vinegar and toss.

Serves 3 to 4.

Adapted from “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh seasonal Produce,” Madison Area Community Supported CSA Coalition, 2004.

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