Wednesday, September 1, 2010

One of my favorite recipes!!!

© 2000 Rosie Lerner, Purdue University

Jalapeno Cabbage

Servings: 6

  • 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.

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