In a heavy bottom covered Dutch oven or large skillet heat bacon over low heat, stirring occasionally until the bacon has rendered 4 tablespoons bacon drippings. Remove bacon and reserve for another use.
Add remaining ingredients and cook over low heat, stirring occasionally. Continue to cook for 25-30 minutes for tender cabbage, or for as little as 15 minutes if you prefer a crisp bite.
Serve immediately while still hot, or refrigerate and reheat for serving the following day.
Note: Up to three tablespoons of the bacon fat may be substituted by olive oil for those observing a lower cholesterol diet at the loss of some amount of flavor, which may be replaced by adding 1/4 teaspoon ham soup base extract to the olive oil.
Submitted by: CM
