Recipe of the Week
German green beans
Courtesy of
Alice Brantley Yeager

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1 lb. green beans, washed and snapped
4 slices cured bacon
1/2 cup vinegar
1/4 cup sugar
1 small onion, chopped
3 cups cabbage, shredded
salt and pepper to taste


Steam or cook beans until tender-crisp in small amount of water. Sauté bacon until crisp and set aside. Add vinegar, sugar, onion, and cabbage to drippings in skillet. Cover and simmer for 5 minutes. Stir in drained green beans. Season with salt and pepper to taste. Cook an additional 5 minutes and serve topped with crumbled bacon.

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