Season this easy and delicious cabbage dish with a little salt and pepper, then serve with cider vinegar for drizzling.
Yield: Serves 6 to 8
- 2 large leeks
- 8 to 10 thick slices bacon, diced
- 1 tablespoon butter
- 1 medium head of cabbage, chopped
- 3/4 cup chicken broth or water
In a large deep skillet or Dutch oven over medium heat, cook the bacon, stirring, until almost crisp. Remove to paper towels to drain, leaving a few teaspoons of bacon grease behind. Add the butter to the pan. Add the leeks and cook, stirring, until wilted, about 4 to 5 minutes. Add the cabbage and the broth or water.
Cover and simmer for 10 minutes. Add the bacon, toss, cover, and continue cooking for 5 to 10 minutes longer, until cabbage is tender. Add salt and pepper, to taste.
Serve drizzled with cider vinegar or pass the vinegar at the table.
Serves 6 to 8.
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