I love bacon but tend to find it too salty to eat very often (even the low sodium all natural kind). I find myself more and more using it as a flavoring for a cruciferous vegetable (see my bacon-braised Brussels sprouts), where a little can go a long way. This is another great way to get that bacon flavor (and yummy cabbage too!) without overloading on the salt. Serves 4.
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- 6 oz low-sodium natural bacon (I like thick cut for this recipe)
- ½ head green cabbage
- 1-2 Tbsp water
1. Cut bacon into small pieces (I like scissors for this job). Place into a cold skillet (cast iron is great here) and then heat over medium-high heat.
2. Brown bacon, stirring occasionally, about 7-8 minutes.
3. Add cabbage with 1 Tbsp water. Cook, stirring frequently until cabbage is cooked (soft but firm, about 8-10 minutes). If cabbage starts to stick, add another Tbsp of water.