I love cooked cabbage, and it’s so healthy for me and so easy to cook.  I like mine spicy, but if you don’t like the heat in your dishes, you can eliminate the red pepper flakes.  And if you prefer healthier olive oil instead of the bacon grease, you can certainly substitute that as well.  I substitute olive oil for the bacon fat most of the time myself.

One medium head of cabbage

the fat rendered from 2 slices of fried bacon

salt, pepper, and red pepper flakes to taste.

Wash the cabbage and trim away any tough ribs in the very outer leaves or any yellow spots.  Keep as much of the outer dark green leaves as you can because they add incredible flavor to the dish.  Slice and then dice the cabbage leaves into bite size pieces.  Fry the two slices of bacon in a pan large enough to hold all the cut up cabbage.  Remove the bacon and save for another use.  Leave the rendered fat in the bottom of the pan and add the cabbage to the pan.  Add salt and pepper and red pepper flakes to taste (I like about a teaspoon of red pepper flakes to give it some heat, but not set me on fire!).  Set the heat under the pan to a medium to medium-low setting.  DO NOT ADD ANY WATER!  Water ruins the flavor, and if you cook the cabbage at a moderate temperature, it will make it’s own liquid to keep it from sticking.  Keep checking the cabbage and stirring it every 5-7 minutes until the cabbage is all crisp-tender.  Don’t overcook it, or it will also ruin the flavor.  When it’s done, usually perfectly in about 15-20 minutes, remove it from the heat.  You can let it sit covered in the pan until you’re ready to serve it.  But the longer it sits, the more it will cook.

 Enjoy!