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“This is my own recipe but if nobody likes it, I can always blame Mama !”
READY IN:
1hr
SERVES:
4
YIELD:
6 cups cabbage
UNITS:
US

Ingredients Nutrition

  • 14 lb bacon
  • 1 medium onion, chopped
  • 12 cup very thinly sliced celery
  • 14 teaspoon red pepper flakes
  • 6 cups cabbage, chopped to about 1 inch dice
  • 14 cup chicken stock
  • salt and black pepper

Directions

  1. In a large, deep skillet,on medium heat, cook bacon until crisp. Remove to paper towels to drain. Pour off all but about 2 to 3 tablespoons of fat and saute onion and celery til onion is somewhat translucent. Add chicken stock, red pepper flakes and cabbage. Cover and simmer til cabbage is tender/crisp. season to taste with salt and pepper. Crumble bacon and
  2. mix with cabbage. Serve.

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