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Thursday, Feb. 23, 2012 06:35 am

Smothered cabbage

art9701

  • 8-12 oz. smoky, thick-cut bacon, diced
  • 2 lbs. coarsely chopped cabbage
  • 1 c. chopped onion, NOT super-sweet
  • 1 T. cane syrup, molasses, or dark brown sugar
  • 1 c. water
  • 1/2 tsp. freshly ground black pepper, or more or less to taste
  • 1/2 tsp. cayenne, or more or less to taste
  • Salt, if needed
In a large heavy pot with a tight-fitting lid, sauté the bacon over medium-high heat until it just begins to crisp and has rendered some of its fat. Remove the bacon with a slotted spoon and pour off the fat. Return 1/4 c. of the fat to the pan and reserve any excess for another use.

 Add the onion to the pot, stir to coat with the bacon fat, cover the pot, and let the onion cook for a few minutes, until it has turned translucent but hasn’t browned.

 Add the remaining ingredients and stir to combine well. Turn the heat to medium-low, cover the pot, and simmer until the cabbage is completely tender, about an hour. Check the seasoning; depending on the saltiness of your bacon, you may or may not need to add salt. Serves 4-6.
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