Sauteed Cabbage with Canadian Bacon & Onions

I haven't had cabbage in a long time and decided I would have it with some teriyaki chicken. I figured I would just saute it on the stove as I love the way it caramelizes and then I could add some onions to it as well. Earlier in the week I had made some Canadian Bacon Shrimp & Grits and had extra bacon left over so I decided it would be a good addition to the dish. This is very easy to make, just takes some time for the cabbage to break down!



Sauteed Cabbage with Canadian Bacon & Onions: serves 4

1 small head of cabbage (about 6" diameter)
1TB Olive Oil
3 Slices Candian Bacon - Chopped
1 Small Onion - Diced
Salt & Pepper

Remove and discolored leaves from your cabbage, then slice into quarters, remove the hard core and discard. Slice the cabbage into ribbons (I tend to do 1" strips). In a large pot add the olive oil over medium heat and after it has warmed up add the onions and bacon and let them cook for about 2 minutes then add the cabbage with a generous dose of salt and pepper. Stir to coat the cabbage in oil, toss a lid on the pot and come back in about 5 minutes, give it a stir and repeat until your cabbage has started to wilt. At this point you can keep the lid off and just continue to stir every few minutes until the cabbage turns a nice golden brown and is soft. Remove from the heat, serve and enjoy!

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WW: 1 Points Plus / serving