Cabbage was one of the most successful crops in Victory Gardens across America, and many cabbage recipes appeared in fall and winter magazines during the war years. This can be served as a side dish or in place of a salad.
1 small head (1¼ pounds) green cabbage
1 large red bell pepper, stem, seeds, and ribs discarded
1 cup water
2 tablespoons bacon fat or vegetable shortening
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 ½ teaspoons sugar
½ teaspoon salt
¼ teaspoon ground black pepper
Rinse and shred cabbage. Thinly slice pepper lengthwise.
Combine cabbage, pepper, and water in a heavy 4-quart saucepan. Bring to a boil over medium heat. Cook 10 minutes. Pour into a colander and drain very well, reserving 1 cup liquid. If necessary, add water to liquid to make 1 cup.
In same saucepan, melt bacon fat; stir in flour until smooth. Gradually stir in 1 cup reserved vegetable liquid, the lemon juice, sugar, salt, and pepper. Bring to a boil, stirring constantly.
Stir reserved cabbage and pepper into thickened sauce and return to a boil. Cook, stirring, until vegetables reach desired tenderness, 5 to 10 minutes. Transfer to a bowl and serve.
6 Servings