Warm vinegar sauce can be enhanced with some crumbled bacon when you use it on cabbage or spinach. Don’t cook the bacon in the sauce as you don’t want all that grease in there. Cook it separately and spread the crumbled bacon on top of your salad or cabbage.

If you enjoy eating foods inspired by old German cooking, use this sauce with cooked red cabbage. For a wonderful slaw just shred some raw green cabbage and drizzle this warm sauce over each serving. Top your slaw with crumbled bacon and a green stuffed olive and then drizzle a little more dressing over it.
You can also make a very tasty shredded or pulled hot pork sandwich with this sauce and some shredded raw cabbage. Next time you have a pork roast shred some of the hot meat with a couple of forks. Lay it on a bun, top with some shredded cabbage and drizzle some of the vinegar dressing over it.

It’s probably a good idea to avoid wearing a shirt with long sleeves if you make this type sandwich. If you get too much sauce on it you’ll have it dripping down to your elbows and you won’t want to lay the sandwich down long enough to wipe up the drips.
Warm Vinegar Sauce
and Red Cabbage

1 cup vinegar
1 tablespoon brown sugar
2 cloves or 1/2 of a cinnamon stick
1 bay leaf
1/4 teaspoon salt
1 sprig of fresh parsley
2 teaspoons grated onion
5 cups cooked red cabbage

Use a small skillet or pan to simmer the vinegar, brown sugar, cloves or cinnamon stick, bay leaf, salt and parsley. Bring it to a mild simmer for at least five minutes. If you use a cinnamon stick you may need to simmer a little longer. Strain this sauce through a wire sieve.

Return this liquid to the skillet or pan. Add the grated onion and simmer for another five minutes. Pour over 5 cups of cooked red cabbage for a nice veggie side dish.

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