| 1 |
Cook bacon until crisp. In a large skillet over medium heat, cook the bacon until it is browned and crispy. This should take about 5 minutes per side, depending on the thickness of the bacon slices. Once the bacon is done, remove it from the skillet and place it on a paper towel-lined plate to drain. |
| 2 |
Remove bacon from pan. Once the bacon has cooled slightly, crumble it into small pieces and set it aside. |
| 3 |
Reserve 1 tablespoon of drippings. Pour off all but 1 tablespoon of the bacon drippings from the skillet. This will give the cabbage a delicious bacon flavor as it cooks. |
| 4 |
Prepare the cabbage. While the bacon is cooking, remove any wilted or discolored outer leaves from the cabbage head. Cut the cabbage in half and then into quarters, removing the tough core from each quarter. Slice the cabbage into thin strips, about 1/4 inch wide. |
| 5 |
Cook the cabbage. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the sliced cabbage to the skillet, spreading it out into an even layer. Sprinkle the cabbage with salt and pepper to taste. |
| 6 |
Saute the cabbage. Cook the cabbage, stirring occasionally, for 10-12 minutes or until it is tender and lightly caramelized. The cabbage should be wilted and golden brown around the edges. Be sure to adjust the heat as needed to prevent burning. |
| 7 |
Serve. Once the cabbage is cooked to your liking, transfer it to a serving dish and sprinkle it with the crumbled bacon. Serve hot and enjoy! |
