Sauteed Cabbage with Bacon and Onions

Okay. I wasn't sure if I should post this one because it's so, so basic and the name doesn't sound very appealing. Maybe calling it "rustic" adds a bit of charm? But believe me when I say it's good and you'll like it if you like bacon. Paul was very skeptical when I told him what I was making for dinner, but he took one bite and said, "I'm in love!" (and he actually told me to post that). It's kind of southernish-Germanish-stir fryish and goes great with steamed rice (either served on the side or with the cabbage on top) or egg noodles, and applesauce. I'm sure it would be good with soda bread, too! The recipe is also extremely versatile. You can use pretty much any size cabbage, whatever amount of onions you have, and just add sugar, salt, and pepper to taste.

Sorry, no photo, Paul suggested it but it's just too ugly!

Sauteed Cabbage with Bacon and Onions

1/4 lb bacon
1/2 large onion, halved and sliced into half rings
1 small green cabbage, quartered, cored, and cut into 1 inch slices (mine was 1.25 lb)
2 t sugar
1 t salt
1/4 t pepper

Place bacon in a large skillet and cook until crisp (use a splatter screen to avoid airborne grease!). I cook bacon over low heat on my stove, but bacon is one of those things I struggle with not burning and I get the feeling my approximately 500 year old stove cooks on the hot side. Remove bacon to a paper towel lined plate to cool, then crumble. Add onions to grease in skillet and saute until they start to soften a little bit (about 4 minutes). Add cabbage to skillet, breaking it up with your hand as you add it. Saute cabbage and onions until cabbage is as tender as you like, about 10 to 15 minutes. You can speed things along by covering the skillet. We like the cabbage so it's still a tiny bit crisp, but it's up to you. When finished, stir in sugar, salt, pepper, and crumbled bacon.

Yield: 4 servings