1. Saute bacon until crispy, remove from pan, drain and chop into bits. 2. Thinly slice cabbage or use a V-slicer or mandolin. Use as many of the outer green leaves as possible and remove the core. 3. Add cabbage and brown in the bacon fat, DO NOT add any oil or butter, it's not needed. 4. Stir often so it doesn't burn. 5. When browned, add chicken stock to deglaze the pan. 6. Add chopped bacon back into the pan and cover. 7. Cook until cabbage has softened and almost all of the stock has evaporated. Season with salt and pepper. 8. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
