1 head of green cabbage, chopped
2 leeks, white parts, sliced
1 small sweet onion, chopped
3 bacon slices, cooked and crumbled
1 tsp. salt
1 tsp. fresh ground pepper
1 tbsp. olive oil
2 cups beef broth (or broth from cooked corned beef brisket)

Heat olive oil over medium-high heat. Add leeks and onion. Sauté until almost translucent. Add cabbage, salt, pepper, bacon, and beef broth. Stir well. Cover and cook and medium, stirring every five minutes or so until cabbage is wilted, but still slightly crunchy. Drain off beef broth and serve.

Submitted by: Dana Murphy-Love