#3633 - Cabbage and Onions

(by Shirley McNevich)

1 onion (chopped)
1 head of cabbage
1 1/2 TBSP butter
5-6 bacon slices
salt and pepper (to your taste)

Remove the cabbage core, then tear the cabbage into bite sized pieces (just enough cabbage so it will fit in your cast iron skillet). In a cast iron skillet over medium heat fry the bacon. When bacon is done, place the bacon slices on paper towels to drain and leave the bacon drippings in the skillet. Add the butter and onions to the bacon drippings--cook/stir until onions soften. Add the cabbage pieces--toss/cook until cabbage is wilted and tender. Remove from heat. Crumble the drained bacon and add it to the cabbage mixture--toss to mix. Add salt and pepper as needed. Serve hot.