Hallbergs sweet and sour saurkraut

by Jeri Hallberg Harmon Griffin
(El Paso, Texas)

My mother in law Joan Zeitz gave this recipe to me in the 1980's, it is easy and tastes yummy hot or cold.

Sautee one thinly sliced onion in white wine and a little oil.
Slice one head of cabbage whitem or red very thin, jullienne style. Sautee the cabbage.
Sautee for about five minutes on low to medium heat.
Then add about a quarter
of a cup of sugar and about 1/8 cup of vinegar, continue to steam with a covered lid.
Add more sugar if you like and caraway or fennel seeds.
Serve hot or cold.
My grandmother Norma Baker Hallberg would fry big thick cuts of bacon, save the drippings because you will sautee the sliced red cabbage in that.
Add vinegar, and pepper.
Serve hot or cold.
Very tasty and beautiful on the plate!!! Enjoy