|© 2000 Rosie Lerner, Purdue University|
- 1 small head green cabbage, chopped
- 4 slices of bacon
- 2 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 4 cups of chicken broth
Cook bacon in a large nonstick dutch oven. Remove bacon, saute chopped cabbage in bacon dripping. Add jalapeno peppers, salt, pepper and chicken broth. Reduce heat to medium. Alternately cover and cook; open and stir until cabbage is to the desire tenderness.