#3032 - Hot Cabbage Slaw

(by Shirley McNevich)

6-10 slices of bacon
3 heaping TBSP flour
3 heaping TBSP white sugar
1 tsp. salt
1/2 cup milk
3 TBSP cider vinegar
cold water
1 medium sized head of cabbage (shredded)

In a large cast iron skillet, fry the bacon until crisp, then break bacon into bite sized pieces. Use paper towels to wipe bacon grease out of skillet but leave bacon pieces in the skillet. Add the shredded cabbage to the bacon pieces. In a 2 qt. bowl add flour, white sugar, salt--stir with a wooden spoon. Add milk and stir. Add vinegar and stir. Add enough water to fill the 2 qt. bowl to the top. Add this entire mixture to the skillet. Turn heat on medium and stir constantly until it comes to a boil and thickens and cabbage is tender.