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Cabbage with Bacon and Caramelized Onions

From the recipe box Weasel Food by Jake Benner

Serves	4 to 6
Yield	2 qt.

Introduction

When you get cabbage, you get a lot of it. I needed to deal with it in a way that was palatable to most folks. I checked some cabbage recipes and then came up with this. Nothing compares to the combination of cabbage and smoky bacon. Even better--caramelized onions! This can be done all in one large skillet or saute pan.

Ingredients

	2	large yellow onions cut into ¼ inch half-rings
	6	strips of not-to-lean bacon (smoked or not smoked, your preference) cut into ½-inch pieces
	1	medium head of cabbage (Green or Napa or the like) cut in ¼ inch shreds (you can use a mandoline)
	~	Red pepper flakes
	~	Ground nutmeg
	~	Salt to taste

Steps

In skillet caramelize onions on low heat (about 20-30 min). Remove onions.
Add bacon pieces to skillet, fry on medium heat until browned, rendering the fat.
Add shredded cabbage, re-add onions, ½ to 1 tsp. red pepper flakes (depending on taste), ¼ to ½ tsp. ground nutmeg (depending on taste). Fold to combine while mixture cooks, and scrape up and mix in the brown bits in the bottom of the pan.
After about five minutes, cabbage should wilt down to a manageable volume. Cook another five minutes while continuing to turn the mixture, being sure everything gets well combined.
Taste for salt (if your bacon is not salty it may need a little more).
Serve and consume.

This content is from the Weasel Food collection.

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