Ingredients
1 head cabbage
1 large onion diced
2 cups ketchup
1/2 cup yellow mustard
4 strips bacon
1/2 tablespoon red wine vinegar
6 cups water divided
olive oil as needed
2 tablespoons sugar or sweetner
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Indonesia's most popular sweet soy — nasi goreng, mie goreng, satay
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
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In a large stock pot or dutch oven, saute bacon in olive oil until crisp. Remove bacon and saute diced onion until soft but not brown. Chop bacon into bits and add back to pot with onion. Add 4 cups water. Bring to boil. Add cabbage, wilt cabbage in batches adding more water as needed. Once wilted, add ketchup, mustard, sweeter, vinegar. Bring to simmer, cover and simmer for at least one hour. More is better but you want to retain moister as though this was a thick soup.