Sauteed Bacon & Cabbage

Time: 20 minutes

Servings: 6-8

6 slices bacon

2-3 shallots or 1 small onion, diced

1 head cabbage, any variety

Salt & pepper to taste

In a large skillet over medium heat, cook the bacon. Remove the bacon from the pan when it reaches desired crispness. Leave about 4 tablespoons of bacon fat in the pan. Reserve any extra for another use.

Saute the shallot in the bacon fat until it begins to turn translucent.

Cut the cabbage away from its core. Discard the core. Thinly slice the whole head. Add it to the pan with the shallot. Cook until crisp-tender, about 8 minutes. Crumble the bacon into the pan. Season with salt and pepper. Stir until evenly distributed.