CABBAGE WITH LEEKS AND BACON
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8 to 10
thick bacon, diced
head cabbage, chopped
chicken broth or water
Cut the green part and root off the leek, leaving just the white part. Cut in half lengthwise, then rinse well to remove any dirt or grit. Slice thinly and set aside.
In a large deep skillet over medium heat, cook the bacon, stirring, until almost crisp. Remove to paper towels to drain, leaving a few teaspoons of bacon grease in the pan.
Add the butter to the pan, then add the leeks. Cook, stirring, until wilted, about 4 to 5 minutes. Add the cabbage and the broth or water.
Cover and simmer for 10 minutes. Add the bacon, toss, cover, and continue cooking for 5 to 10 minutes more, until cabbage is tender. Add salt and pepper to taste.
Serve drizzled with cider vinegar, if desired.