Ingredients
- 1 small head cabbage
- 1/2 pound bacon, cut in 1-inch pieces
- 1 medium onion, chopped
- 3 teaspoons salt, divided
- 1/2 cup heavy cream
- 1 teaspoon cracked black pepper
Directions
- Using a food processor with slicing blade, slice cabbage and set aside.
- Add water and 2 teaspoons salt to a 4 quart saucepan. Place over high heat and bring to boil.
- Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.
- Use a slotted spoon to remove bacon and place on a paper towel-lined plate. Crumble bacon when cool. Add onion to bacon drippings in skillet. Cook until soft. Drain, but keep some bacon grease with onion in skillet. Set aside.
- Add sliced cabbage to boiling water and blanch for 3 minutes; drain.
- In skillet with onions over medium heat, add cabbage, cream, remaining 1 teaspoon salt, pepper and half of the crumbled bacon. Stir 1 to 2 minutes until heated through.
- Top with remaining bacon.
Serves: 6
