Ingredients
2
quarts (8 cups) plus 1/2 cup water
1
teaspoon salt plus additional to taste
1
head green cabbage, shredded
3
strips bacon
1
medium white onion, chopped
6
cloves garlic, chopped
1
teaspoon balsamic vinegar
Need to make a substitution?
Preparation
Bring the 2 quarts water to a boil in a Dutch oven. Stir in 1 teaspoon salt and the cabbage. Boil for 7 minutes, drain, and set aside. In a large skillet, fry the bacon until crisp over medium heat, 6 to 8 minutes. Remove to paper towels to drain. Add the onion, garlic, vinegar, and the remaining 1/2 cup water to the skillet. Stirring constantly, cook until the onion turns translucent, 2 to 3 minutes. Add the cabbage and crumble in the bacon. Stir to combine and cook until most of the water has evaporated, about 4 minutes. Add salt to taste.