Sauteed Cabbage

1. 1

   Saute bacon until crispy, remove from pan, drain and chop into bits.

2. 2

   Thinly slice cabbage or use a V-slicer or mandolin. Use as many of the outer green leaves as possible and remove the core.

3. 3

   Add cabbage and brown in the bacon fat, DO NOT add any oil or butter, it's not needed.

4. 4

   Stir often so it doesn't burn.

5. 5

   When browned, add chicken stock to deglaze the pan.

6. 6

   Add chopped bacon back into the pan and cover.

7. 7

   Cook until cabbage has softened and almost all of the stock has evaporated. Season with salt and pepper.

8. 8

   Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.