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| What You Need: |
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4 slices thin bacon, diced
¼ cup cider vinegar
Salt to taste
1 cup sour cream at room temperature
4 cups shredded green cabbage
½ cup minced green pepper
1 small onion, peeled and minced
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| How To Cook: |
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1. Fry bacon in a small skillet until crisp and the fat is rendered.
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2. Remove bacon with a slotted spoon and drain on absorbent paper.
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3. Add vinegar and salt to hot bacon fat and heat.
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4. Mix with other ingredients in a medium bowl.
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5. Refrigerate, covered, 1 hour or longer to blend flavors.
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6. Serve garnished with bacon.
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