This was one of those recipes that came about because Larry bought a small, half-cabbage at the market with no thought of what we might do with it. So I came up with this:
Nutrition facts for 6 servings
3 slices bacon, chopped
1/2 cup chopped onion
1 apple, unpeeled, chopped (see Note)
1/2 small or medium cabbage, shredded
1/4 to 1/2 cup water
Salt to taste (optional)
CC Palate Note:
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In a large skillet over medium-high heat, fry the bacon until it exudes enough fat to sauté the onion and apple, 3 to 5 minutes. Reduce heat to medium. Add the onion and apple and sauté until the onion is almost transparent but not browned, about 5 minutes.
Add cabbage to skillet and mix well. Pour in 1/4 cup water. Cover and cook over medium-low heat until cabbage has wilted but is still tender-crisp, 8 to 10 minutes. Check occasionally and add another 1/4 cup water if pan is dry. Season with salt to taste.
I used a Jonathan apple, because that's what we had. I think a sweet apple like a Jonathan or a Gala or even a Delicious sets off the flavors of the cabbage and bacon really well. I wouldn't use a Granny Smith, for example--too tart--but that's just my taste. Besides, a red apple looks better against the cabbage.