Ingredients:

1 med.-large head of savoy cabbage (regular cabbage can be used)

2 slices thick cut bacon (or 3-4 slices regular cut bacon)

1-2 cups chicken broth

1-2 cups water

2 Tbsp. balsamic vinegar

2 Tbsp. butter

 

Directions: 

Chop bacon and brown in large pot. Chop cabbage and add to bacon. Use equal parts water and stock to fill about half-way up the cabbage level. Bring to a boil, stirring frequently, getting all the cabbage covered with bacon-stock mixture. Cover, reduce heat to simmer (you still want steam coming from under the lid). Takes about 10-15 minutes for savoy cabbage, 20 or so for regular cabbage. Drain mixture well. Add vinegar, butter and coat well. Even non-veggie lovers love this.

 

Submitted by Mel Ludwig