The other day my friend Christi brought her daughter over for a baby play date and brunch (remember, they are babies until age three, it’s official). My dad stopped by while they were here to pick up some scrap wood from a screened porch we are having built to use for his own projects.
I don’t remember how exactly, but my dad steered the conversation to the subject of cabbage and proceeded to tell us that it was the cure for every health problem man has ever known and that it might even be the answer for sealing up the ozone layer.
Apparently, the man is convincing! Soon after, I made kiwi-apple-cabbage tonic and this skillet cabbage. It was really good and the kids liked it too (without the vinegar and chilis).
Simple Skillet Cabbage
Four slices of bacon, chopped
3/4 head sm-med cabbage, roughly chopped into medium pieces (or desired size)
Sea salt & pepper (to taste)
A little broth or water (about 1-2 ladles full)
Crushed chili peppers & apple cider vinegar (optional, to taste)
Saute the bacon until crisp. Remove from pan and set aside. Place cabbage in the bacon grease to cook, adding a little broth or water to the bottom of the pan, for extra moisture. Bring it to a simmer. Cover and reduce the heat to medium-low.
Simmer, stirring occasionally, until the cabbage is tender (about 15-20 minutes.) Add salt and pepper to taste.
Remove from heat. Add chili peppers and apple cider vinegar if desired (we add it to each person’s plate individually since everyone likes it a different way.)
Note: I have served this dish on the side of chicken sausages. I omitted the bacon, cooked the sausages in the skillet, removed them but left the fat for sauteing the cabbage. I served the cabbage on the side of the sausages instead of putting the meat back into it.