SKILLET RED CABBAGE
3 Tbsp. bacon grease
1 head red cabbage, shredded
1 small ham hock
2 med. vidalia onions, thinly sliced
2 Granny Smith apples, peeled, cored & sliced
1/2 C. apple jelly
1 bay leaf
1/2 tsp. salt
1/2 C. water
1/3 C. vinegar
In a deep iron skillet with tight-fitting lid, add everything but the vinegar. Bring to a boil.
Reduce heat. Cover and cook on very low heat for 2 hours. Remove bay leaf, add vinegar, and serve.
3 Tbsp. bacon grease
1 head red cabbage, shredded
1 small ham hock
2 med. vidalia onions, thinly sliced
2 Granny Smith apples, peeled, cored & sliced
1/2 C. apple jelly
1 bay leaf
1/2 tsp. salt
1/2 C. water
1/3 C. vinegar
In a deep iron skillet with tight-fitting lid, add everything but the vinegar. Bring to a boil.
Reduce heat. Cover and cook on very low heat for 2 hours. Remove bay leaf, add vinegar, and serve.