@MSGID: 36674.fidonet_cooking@1:105/500 2e7770d1
@TZUTC: -0700
@PID: Synchronet 3.21e-Win32 master/dba8d48f1 Mar 17
2026 MSC 1944
@TID: SBBSecho 3.37-Win32 master/dba8d48f1 Mar 17
2026 MSC 1944
@BBSID: FQBBS
@CHRS: ASCII 1
@FORMAT: flowed
@NOTE: SlyEdit 2.00 (2026-03-05) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hungarian Cabbage
 Categories: Cabbage, Hungarian, Pork
      Yield: 6 Servings
 
      2 sl Bacon
      2 qt Cabbage (1 lb);
           - coarsely shredded
    3/4 ts Salt
           Pepper; as desired
      2 tb Vinegar
      2 tb Water
 
  Fry bacon until crisp; remove from pan. Add remaining ingredients to
  fat in pan.
  
  Cover tightly and cook over low heat, stirring occasionally, for 20
  to 25 minutes. Cabbage should be tender but crisp.
  
  Crumble bacon over top before serving.
  
  Recipe by USDA Home & Garden Bulletin #1, 1968
  
  Recipe FROM: <https://www.gutenberg.org/ebooks/72624/>
 
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