This is my absolute favorite way to prepare and serve cabbage...only downfall to this recipe is that you can't really control the heat factor! Depending on the season and whether or not the peppers received rain or not determines how hot or mild your dish is, so I only chop 2 jalapenos for this recipe and seed most of them out so the kiddos can get their veggie too
head of cabbage
salt and pepper to taste
1Fry your (6)bacon slices; while bacon frys, core your cabbage and chop onions and cabbage. Remove bacon from pan and sit aside on paper towel to drain.
2add chopped onions to bacon drippings in skillet and saute'. Add your chopped cabbage and stir up well coating with onions and bacon drippings. Place lid on cabbage and reduce heat to simmer.
3chop (2)jalapenos (you may use more or less and you have the option of seeding before chopping). Add your jalapenos to cabbage mixture in skillet, crumble your bacon that was set aside earlier and add to skillet then salt and pepper to taste (I use a lot of pepper at this point-everything is covered)stir together and recover with lid.
4Your cabbage does not need any water added to skillet and it will cook down so don't be alarmed if your skillet looks super full. You only need to cook this until tender...you don't want to cook all the nutrients out. Don't forget to stir this well, you don't want any cabbage or onion pieces getting burned left on bottom.
5Best served hot, but left overs the next day are delicious as well...just a bit warmer as they have sat together overnight! Enjoy, this is a wonderful side dish to just about any meal, but my favorite is meatloaf and brisket!