1 lb side bacon, cut into 1-inch pieces
2 onions, chopped
1/2 (6 cups) green, red or savoy cabbage, coarsely shredded
1/2 cup chopped fresh parsley (3 tbsp dried)
1/2 tsp salt, or to taste
1/2 tsp pepper
1/2 cup (approximately) water
2 tbsp cider vinegar
In large skillet fry bacon until crisp. With slotted spoon, remove to drain on paper towels. Pour off all but 1/4 cup of pan drippings.
Add onions to pan and cook over medium heat until soft, about 3 minutes, stirring often.
Mix cabbage, carrots and parsley to coat well with drippings. Stir in salt, pepper and water; bring to boil, cover, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour, stirring occasionally.
If mixture seems too dry, add more water. If too much liquid remains in skillet near end of cooking time, uncover and increase heat to high for 1 minute, stirring often.
Add bacon back to pan and stir in cider vinegar. Heat through and serve immediately. Serves 4 to 6.
**The bacon fat really adds great flavour to this dish. The first time I made this dish, my husband said that it was the first time that he didn’t have to add soya sauce to fried cabbage LOL. Enjoy!