In 2 large saute pans, heat 1 1/2 teaspoons of oil in each. Add the bacon to one of the saute pans and render until crispy. Add 1/4 cup of chopped onions and red cabbage to the remaining saute pan. Season with salt and pepper. Saute for 1 minute. Add the vinegar, 2 bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook , stirring the cabbage, for 2 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes. To the rendered bacon, add the remaining onions and green cabbage. Season with salt and pepper. Saute for 1 minute. Stir in the remaining bay leaves, beer, and mustard and simmer for 3 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 10 minutes. This recipe yields 2 cups of each.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-15-1997