Steamed Cabbage with Bacon
Easy, delicious dish that cooks up quick but tastes like it has been cooking all day! Serve with ham, chicken, pork chops, or corned beef. Goes well with mashed potatoes or rice as an additional side.
Ingredients
- 1 head green cabbage cut into bite sized pieces
- 5-6 slices bacon
- 1 small sweet onion diced
- 1 teaspoon chicken base I use Better Than Buillion brand
- 1/2 cup water
- 1/2 teaspoon fresh ground black pepper
- parsley flakes for serving
Instructions
- Place cut cabbage pieces into large colander and rinse well. It is ok for it to have a bit of water on the pieces when you add to the pan.
- Cook the bacon strips in the bottom of a large lidded saute pan or skillet with medium sides. Remove bacon when done and drain on paper towels, crumble when cool. Then turn the pan off before adding the onion to the pan. The pan will have enough residual heat to soften the onion. While the onion is softening up, be sure to scrape all of the brown bacon bits off of the bottom of the pan.
- Remove onion from pan onto a plate and set aside. Place the cabbage into the pan, sprinkle with black pepper and add water and chicken base. I dot the chicken base along the top and sides of the cabbage. Cook for about 3 minutes. The cabbage will start to shrink down as it cooks. Stir occasionally to make sure all the pieces of the cabbage get heat.
- Now add the onions to the cabbage. Cook on medium high to high heat for 5-6 minutes, stirring a good bit to distribute heat evenly throughout.
- Then turn heat off and cover. Let sit for 15 minutes with tight lid on and heat off. After 15 minutes, take cover off and stir. The cabbage should be softened. If not done completely you can turn heat back and cook until done.
- Before serving, sprinkle the cabbage with the crumbled bacon and some parsley. Can also serve with cayenne pepper, if desired. Enjoy!