Ingredients:
1 cabbage(wash, cored, and sliced)
10 strips of pepper bacon(cut in half)
4 TBSP-butter
2 TBSP- bacon grease(From the cooked bacon)
4 to 6 TBSP-cream of chicken soup or cream of mushroom soup
1/2 of a red onion(Chopped)
3 TBSP-balsumic vinegar
3 TBSP-white vinegar
2 TBSP-jalepeno-(chopped, in a jar)
*Salt and Pepper to taste
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Preparation:
1. Over medium-high heat fry bacon.( Crumble and set aside)
2. Heat bacon grease and butter.
3. Add onions and saute until they start to softened.
4. Add bacon and continue cooking until onions are completely tender.
5. Start putting cabbage in a little at a time.( as each addition cooks down add more)
6. Once all the cabbage is in the pot and has cook down a little add salt and pepper, jalepeno, balsumic vinegar, and white vinegar.
7. When cabbage is also done add cream of chicken soup.( add this a little at a time, taste before adding more)
8. Cabbage should be tender but still be kind of firm
COOKING TIPS:
*I cook my cabbage until tender but still firm, but if you like it more tender continue cooking.
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