Cabbage Everyone Likes
  • Cooking Time: 30 - 40 minutes
  • Servings: 5
  • Preparation Time: 30 minutes
  • 1 Medium to large head of cabbage
  • 2 Medium onions
  • 4 - 5 cloves of garlic
  • 5 slices of bacon
  • 2 table spoons of olive oil
  • 1 teaspoon of butter
  • 2 - 3 table spoons of Beef Broth
  • 1 teaspoon Sea Salt or more to taste
  • 1/2 teaspoon of black ground pepper or more to taste
  1. We start by rough chopping the cabbage. We're not looking for a fine chop, keep it course, like 1 to 1.5 inch chunks. Put in a bowl for now.
  2. Chop the two onions a bit more fine than the cabbage, but not at all minced
  3. Finely chop your 5 cloves of garlic
  4. Put 2 tablespoons of olive oil and a teaspoon of butter in your pan, on medium heat. place the 5 slices of bacon in the pan and render the fat out of them. We don't want the bacon to be crispy, we want to remove them before that stage of done. Take them out before crunchy.
  5. With the bacon removed to a plate, dump your onions into the pan, and cook them down to where they're translucent and soft. Then remove them to a bowl, leaving behind as much bacon fat, and olive oil as you can.
  6. dump your bowl of cabbage into the pan, and toss to try and coat as much of the cabbage as you can with pan oil. ADD another table spoon across the cabbage, and toss and stir. Add a teaspoon of salt and mix everything together
  7. This part will take some time. It will take about 20 minutes to cook down the cabbage to where it has now shrunk to half it's size and is fairly soft.
  8. Now, take your bacon slices and cut them into half inch pieces. Place them and the onions and your minced garlic in the pan with the now softened cabbage.
  9. Stir extremely well, mixing the onions, bacon, garlic, and cabbage together over medium heat. Now's the time to add your pepper, and taste for more salt or pepper.
  10. Finally, sprinkle 2 - 3 tablespoons of beef broth over this mixture, and stir it all together. Put a lid on it, and let it simmer for another 2 - 3 minutes.
When I was a kid, my friends mom made a version of this about once a week as a side dish for her family. One day when I was there for dinner, I reluctantly tried this, since cabbage wasn't a favorite of mine. Well, I asked for more! I even got her basic recipe and have made my version for 45 years now.