Sautéed Cabbage with Bacon
Thinly sliced cabbage cooked in bacon drippings, sugar, cider vinegar and tossed with crisp bacon crumbles.
6 bacon slices, chopped
6 cups thinly sliced cabbage (1 small head)
Salt and freshly ground black pepper to taste
2 tablespoons water
2 tablespoon cider vinegar
1 teaspoon granulated sugar
- In a large skillet cook bacon over medium heat, stirring, until crisp and transfer with a slotted spatula to paper towels to drain. Drain all but 2 tablespoons bacon drippings.
- In skillet cook cabbage, stirring occasionally, until golden. Add water, vinegar, sugar, salt and pepper. Cook cabbage until crisp-tender.
- Remove from heat and sprinkle bacon over cabbage. Toss to combine and transfer to a serving dish.
Makes 4 to 6 servings.