Blanche's Cabbage With Bacon Recipe

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   * Note: When you buy cabbage, look for crisp, hard, heavy heads with good color.

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   Avoid those with blemishes or possibly loose leaves.

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   Using a small paring knife, cut the core out of the cabbage head.

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   Separate the leaves.

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   Cut the thick center core from each leaf and tear the leaves into large bite-size pcs.

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   Set aside.

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   Stack the strips of bacon, one on top of the other, and cut them crosswise into half-inch pcs.

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   Bring a large pot of water to a boil.

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   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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    Cook the bacon, using a fork to move it around, till the pcs are golden, 5 to 7 min.

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    Remove the bacon to paper towels to drain and blot it to remove any fat.

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    Strain the bacon fat, reserving 4 Tbsp..

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    In a small bowl, mix the reserved bacon fat, cider vinegar, sugar and 1/2 tsp.

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    salt.

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    Set aside.

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    Plunge the cabbage into the boiling water and blanch for 12 seconds.

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    Immediately drain the cabbage and toss it in a bowl with the bacon pcs and the sugar mix.

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    Salt to taste, mix well and serve.

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    This recipe yields 4 servings.

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    NOTES :

* Per serving · 4 servings · Values may vary.