Marlys sent this recipe to me. She notated that this is basically the same recipe Mom used for speck. (For those of you who did not grow up in Val’s kitchen, that is what we called the lettuce salad we ate many days during the summer using the fresh garden produce. Speck is German for bacon.)

Ingredients

1 head cabbage

pepper

8 strips bacon

1 cup apple cider vinegar

½ cup sugar

Method

1. Shred cabbage finely and refrigerate until ready to serve.

2. Sprinkle pepper over slaw.

3. In small frying pan, add cut up bacon strips and fry until crisp.

4. Add vinegar and sugar and bring to a boil.

5. Pour over shredded cabbage and serve immediately.

Marlys notes you can add red cabbage, peppers and onions if desired.