Skillet cabbage
Instructions:
- Cook the bacon in a large, heavy skillet (preferably cast-iron) over medium-high heat until crisp, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
- Reduce the heat to medium. Add the cabbage and a pinch of salt to the skillet and toss with tongs until lightly coated with fat. (The cabbage should be only about 1 inch deep in the skillet. If your skillet is too small, cook the cabbage in two batches. Add a little oil or more drippings to the pan if needed for the second batch.) Cover the skillet and cook, stirring often, until the cabbage is tender, about 8 minutes. Transfer into a large serving bowl.
- Pour the vinegar into the skillet and bring to a simmer, scraping up the browned glaze from the bottom of the pan. Pour over the cabbage and toss to coat. Season with sugar, salt, and plenty of pepper. Sprinkle with the reserved bacon and serve warm.
- What else works? You can use all red cabbage or half red and half green. If you use both, cook them separately or the red cabbage will stain the lighter cabbage.