Sauted Cabbage

I was never a big fan of boiled cabbage. So I do mine separately. It retains a slight crunch and has much better flavor.

Serves 8
1 large cabbage
1 onion diced
4 slices of bacon cut into small pieces
2 green apples cut, cored and cubed
2 tablespoons cider vinegar
2 tablespoons water
salt and pepper


Cut the cabbage in half and remove the stem and some of the outer leaves. Turn it over, cut side down. Slice the cabbage into thin shreds. In a large sauce pan add the bacon and cook until it just begins to turn crispy. Pour off all but 1 tablespoon of the drippings and add the onions and apples. Saute over medium/high heat for 3 minutes. Add the cabbage, salt and pepper. Turn the heat down to medium/low, cover and let cook for about 5-7 minutes until cabbage just wilts. Add the water and the vinegar. Cook on high with the lid off until most of the liquid has evaporated. Serve.