I took Gray’s Kicked Up Collards recipe and applied it to my fresh from the farm cabbage. This rocks!
1 small head green cabbage
1 Tbs olive oil
1/2 large onion, chopped
1 clove garlic, minced
2 slices precooked bacon, cut into small pieces
2 cups fat free, low sodium chicken or vegetable broth
1/4 t salt
1/2 t fresh ground black pepper
1/4 t red pepper flakes
Cut end off and then cut in to 2 inch pieces or strips.
Rinse under water to remove any possible grit.
Heat oil in large pot over medium high heat.
Add onion, and cook 3 minutes.
Add garlic, and cook 1 minute.
Cook 2 minutes, tossing constantly with tongs, so all cabbage pieces are coated with oil.
Pour in broth.
Cook 8 minutes on medium, covered.
Add bacon pieces, salt, pepper, and red pepper flakes.
Cook 3 minutes*, uncovered, until broth is reduced.
*This renders a crunchy cabbage. If you desire a totally limp finished product, cook an additional 3 to 4 minutes.
Transfer to bowl or individual plates with slotted spoon.