• Cooking Time: 15 -20 minutes cook time
• Servings: 4-6
• Preparation Time: 5 minutes
• 1/2 head of large cabbage, or small head of cabbage
• 1 large onion, thinly sliced
• 2 cloves garlic minced
• bacon fat
• freshly ground sea salt
• freshly ground black pepper

1. Cut the cabbage into quarters. Remove stem. Thinly slice cabbage. Heat bacon fat in a very large skillet. When hot add onions. Salt and pepper to taste. Cook onions until they begin to caramelize. Add cabbage to the pan and let cook undisturbed for a bit. Use a spatula to scrape up cabbage from the bottom that is beginning to caramelize. Add garlic, keep cooking and turning until cabbage is tender and lightly caramelized. Salt and pepper and serve immediately

I grew up detesting cabbage because my parents always boiled it. Back in the 1970's I had a large garden. I had planted broccoli in the early Spring and I was waiting for stalks of broccoli to emerge. My parents came to visit and I was showing my Dad my broccoli, he said "I don't see any broccoli but I see some very fine cabbages". My broccoli turned out to be cabbage. I found this recipe for sautéed cabbage, turns out I love cabbage.