Ingredients

6 strips bacon (about 6 to 8 ounces), diced into 1" pieces

1 large onion, coarsely chopped

1 medium head of cabbage, coarsely chopped

1/2 cup chicken broth (or as needed, unsalted or low sodium)

Kosher salt (to taste)

Black pepper (to taste)

Directions

In a large Dutch oven or deep sauté pan, cook the diced bacon until it is fully cooked but not crisp.

With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.

Add the chopped onion to the bacon drippings and cook over medium heat until tender and lightly browned, stirring frequently. This step will take about 4 to 5 minutes.

Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.

Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes.

Add more broth or water, as needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender.

Add the bacon pieces and stir. Heat through and serve.

Variation: For a vegetarian version, replace the bacon with vegetarian bacon or omit the bacon and saute the onion in vegetable oil. Use vegetable broth or water instead of chicken broth.

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