Low-Carb Fried Cabbage with Bacon

Ingredients

• 1 lb. thick sliced bacon, cut into squares
• 1 large head green cabbage, cut into large bite-sized chunks
• 1 T bacon grease
• Salt and fresh-ground black pepper to taste
• Pinch hot pepper flakes, optional

Directions

1. Slice the bacon into square pieces. Halve the cabbage, remove the core, and chop the leaves into generous bite-sized chunks. Set your biggest skillet over medium-high heat; a 14 Inch Frying Pan works well if you have one. Add the bacon, then cook it for about 6-8 minutes, stirring now and then, until the pieces are crisp and browned. Transfer the bacon to a plate lined with a double layer of paper towels.
2. Pour off the bacon drippings, leaving about 1 tablespoon in the skillet, adjusting that amount up or down if you prefer. Return the skillet to medium-high heat and warm the fat until it looks glossy and hot. Add the cabbage and cook for 5-6 minutes, turning it several times so the pieces get heat on more than one side.
3. Put the crisp bacon back in the skillet with the cabbage. Continue cooking for another 5-6 minutes, turning often so the bacon flavor works through the cabbage and the cabbage browns nicely. Once the cabbage is as tender as you like it, add salt and fresh-ground black pepper to taste. For a little kick, sprinkle in a pinch of red pepper flakes. Serve hot. Leftovers can be refrigerated for 1 or 2 days and warmed again in a hot skillet, though this is at its best right away.