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Cabbage with Bacon

2 tablespoons olive oil 1 onion, peeled and chopped lb bacon, cut into lardons sea salt freshly-ground black pepper 1 (2 lb) green or white cabbage, shredded

Heat the oil in a 13 skillet over medium-high heat. When the oil is hot, add the onion and bacon then season with salt and pepper. Saut for 10 minutes, or until onion is beginning to become translucent. Turn down heat, if necessary, to keep onion from browning. Add the shredded cabbage, cover and cook 15 minutes, or until cabbage is softened and reduced by half. Youll have to stir everything around pretty frequently to make sure the cabbage cooks evenly and the onion and bacon dont stick. Add more salt and pepper if needed.

Serves 4 as a main dish or 6 to 8 as a side

Adapted from Cabbage with Bacon in Hilaire Walden, ed., Traditional British Cooking: The Best of British Cooking, a Definitive Collection (London: Hermes House, 1997).

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