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Fried Cabbage with Bacon and Onion
Melissa Hart

Fried Cabbage with Bacon and Onion

Cabbage gets sweet at the browned edges, especially in bacon fat. Use a wide skillet and let one layer sit against the heat instead of stirring constantly. A spoonful of vinegar at the finish clears the richness without making the pan taste pickled.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 oz bacon cut into 1/2-inch pieces
  • 1 large yellow onion thinly sliced
  • 2 lbs green cabbage cored and cut into 1-inch ribbons
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar

Method
 

  1. Cook the bacon in a wide skillet over medium heat for 7 minutes until crisp, then transfer it to a plate.
  2. Add the onion to the bacon fat and cook for 5 minutes until golden.
  3. Add the cabbage, salt and pepper, spread it in an even layer, and let it brown undisturbed for 3 minutes.
  4. Toss, add the broth, cover, and cook for 8 to 10 minutes until tender but not limp.
  5. Uncover, return the bacon, stir in the vinegar, and cook for 2 minutes until the excess liquid evaporates.