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Ingredients
- 5 slices bacon
- 1/2 large green cabbage
- 1/2 - 1 cup chicken stock
- salt, to taste
- pepper, to taste
Method
- Saute bacon until crispy, remove from pan, drain and chop into bits.
- Thinly slice cabbage or use a V-slicer or mandolin. Use as many of the outer green leaves as possible and remove the core.
- Add cabbage and brown in the bacon fat, DO NOT add any oil or butter, it's not needed.
- Stir often so it doesn't burn.
- When browned, add chicken stock to deglaze the pan.
- Add chopped bacon back into the pan and cover.
- Cook until cabbage has softened and almost all of the stock has evaporated. Season with salt and pepper.
- Serve and enjoy!
