This is the only way my husband will eat “cooked” cabbage. He likes coleslaw but does not care for cabbage in the cooked state, except for this method of preparation. The sweetness of the caramelized onions takes any “strong” taste away from the cabbage. And the lovely smokey taste of the bacon doesn’t hurt either! I love to serve this with a local Czech meat market’s smoked pork sausage links of pork chops. This dish is Induction friendly.
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¼ medium head of cabbage, cut into 1½” pieces, separated
4 slices thick slice bacon, cut in ½” bits
3 oz. chopped yellow onion
Black pepper to taste
Fry the bacon until nearly crisp. Remove bacon from grease to plate with slotted spoon and set aside. There will be about 2 T. grease in the skillet. Add onion and saute until begins to lightly brown (caramelize). Add separated cabbage and stir fry over medium heat just until cabbage is tender crisp. Add bacon back and stir to your preferred stage, but not until it’s entirely limp or it will become strong-tasting and slightly bitter.
NUTRITIONAL INFO: Makes 3 servings each containing:
11 g fat
6.77 g carbs, 2.1 g fiber, 4.67 NET CARBS
7.1 g protein
393 mg sodium