This is one of the quickest side dishes that you can make. It only requires 2 ingredients – bacon and cabbage. Okay, 3 if you count the black pepper that really gives this a kick. I prefer not to add salt to this dish because there is already salt in the bacon and it is delicious to let the inherent sweetness of the cabbage come through.
INGREDIENTS
- 1-pound cabbage, shredded
- 1 (8 oz.) packet bacon, defrosted
- Lots of freshly ground black pepper
DIRECTIONS
- Add the bacon in a single layer in a flat, cold frying pan. Put the pan over medium heat and cook to render the fat. Cook until the bacon is crisp but not overly dry. Drain on paper towels and break in to pieces.
- Remove excess oil from rendered bacon leaving about 2 tablespoons in the pan. Turn up the heat to until wisps of smoke appear.
- Add the cabbage spreading it evenly in the pan. Let cook for 1 – 1 ½ minutes before tossing; sprinkle with black pepper and keep tossing until the cabbage starts to wilt.
- Scatter bacon over cabbage, give a big toss and remove from the heat. Serve immediately.
NOTE
If you want to add salt to the dish, add it just before adding the bacon, toss once then proceed with the bacon.
