Stir to combine. * Add the cabbage and carrots and reduce heat to medium-low. * Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes.

Prepare and cook 5 cups of shredded cabbage. Add 2 tablespoons vinegar or lemon juice to salted water. Fry bacon until crisp; remove and drain. Pour off all but 1 tablespoon bacon drippings. Stir ...

Stir to combine. Add the cabbage and carrots and reduce heat to medium-low. Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes.

Stir to combine. Add the cabbage and carrots and reduce heat to medium-low. Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes.

Chop cabbage and combine in a bowl with grated carrots and thinly sliced bell pepper. In a small bowl combined sugar, mustard, salt and pepper, vinegar and olive oil and whisk until emulsified ...

Season with salt and pepper. Repeat layering until all the bacon and cabbage are used. 2. Fill pot with enough water to come about ¾ up the side.

Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon, reserving drippings.

Add water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender.