- In a large Dutch oven or deep saute pan, cook the diced bacon until cooked through but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.
- Add the chopped onion to the bacon drippings and cook, stirring, over medium heat until tender and lightly browned. This will take about 4 to 5 minutes.
- Coarsely chop the cabbage. Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.
- Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes. Add more broth or water, if needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender. Add the bacon pieces and stir. Heat through.
Tips and Variations
Vegetarian Version - Replace the bacon with vegetarian bacon or omit the bacon and saute the onion in vegetable oil. Use vegetable broth instead of chicken broth.
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