This is a wonderful skillet side dish that includes bacon and potatoes.
- 1/4 pound sliced bacon
- 2 large potatoes peeled and sliced thick
- 1 medium head cabbage chopped
- 2 small carrots chopped
- 2 tablespoons flour
- 1 3/4 cups boiling water
- 1 teaspoon salt
- 2 to 3 teaspoons vinegar
- 1 cup sour cream
Fry bacon in large skillet until crisp. Remove bacon from pan, drain and crumble. Set bacon aside. Pour off all but 2 tablespoons bacon grease in skillet. Add cabbage, carrots and potatoes. Stir until coated with the bacon drippings. Sprinkle with flour, add water, salt, vinegar and cover. Cook slowly on medium heat for 50 minutes. When ready to serve, place in casserole dish and top with sour cream and bacon bits.
Photo by Galen Ludwick Harris