Skillet Cabbage with Bacon
- 6 slices hickory-smoked bacon, cut crosswise into strips ½ inch wide
- One small cabbage (2 to 2¼ pounds), quartered, cored, and each quarter sliced 1 inch thick
- 1/3 cup chicken broth or water
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions:
This quick and easy recipe proves that cabbage can be delicious.
- Fry the bacon in a large, heavy skillet over moderate heat for 10 to 12 minutes or until the drippings cook out and only crisp brown bits remain. Scoop the bacon onto paper toweling and reserve. Pour off the drippings, then return 2 tablespoons of them to the skillet.
- Add the cabbage, turn in the drippings for 2 to 3 minutes until nicely glazed, then add the broth, salt, and pepper. Cover and cook over moderate heat, stirring occasionally and separating the pieces of cabbage, for 10 to 12 minutes or until crisp-tender.
- Return the reserved bacon to the skillet, toss the cabbage well, then taste for salt and pepper and adjust as needed.
- Serve hot with baked ham, ham loaf, or roast pork, turkey, or chicken.