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1
* Note: When you buy cabbage, look for crisp, hard, heavy heads with good color.
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2
Avoid those with blemishes or possibly loose leaves.
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3
Using a small paring knife, cut the core out of the cabbage head.
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4
Separate the leaves.
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5
Cut the thick center core from each leaf and tear the leaves into large bite-size pcs.
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6
Set aside.
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7
Stack the strips of bacon, one on top of the other, and cut them crosswise into half-inch pcs.
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8
Bring a large pot of water to a boil.
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9
Heat a skillet over medium heat, and when it feels warm - put your hand about 1 inch from the bottom of the skillet to check the heat - spread the pcs of bacon over the bottom of the skillet.
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10
Cook the bacon, using a fork to move it around, till the pcs are golden, 5 to 7 min.
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11
Remove the bacon to paper towels to drain and blot it to remove any fat.
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12
Strain the bacon fat, reserving 4 Tbsp..
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13
In a small bowl, mix the reserved bacon fat, cider vinegar, sugar and 1/2 tsp.
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14
salt.
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15
Set aside.
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16
Plunge the cabbage into the boiling water and blanch for 12 seconds.
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17
Immediately drain the cabbage and toss it in a bowl with the bacon pcs and the sugar mix.
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18
Salt to taste, mix well and serve.
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19
This recipe yields 4 servings.
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20
NOTES :
