This is a traditional Southern side dish with simple, humble ingredients. But it comes together to form a delicious and comforting vegetable that goes with just about anything. If you don’t save bacon grease (you really should, it’s a great thing to have around) you can fry 4 pieces of bacon and then crumble the bacon into the cabbage, or just use butter. This recipe will easily feed 4-6 people, but it’s easy to cut it in half for 2 people.
Cut the head of cabbage into quarters, this makes it easy to remove the core from each quarter. Then cut each quarter into 3 slices and the cut these slices into 1-2” pieces.
Dice your onion.
Heat your sauce pan on the stove and melt your bacon grease or butter.
Cook the onion in the bacon grease until soft.
Add the cabbage to the onions and stir though the bacon grease to wilt the cabbage for about 5 minutes.
Add the chicken stock and simmer on low for 10 minutes covered.
Remove the lid and cook on medium another 15 minutes or so to reduce the stock.
Grind some fresh black pepper over the top and serve.
