Ingredients
2 quarts (8 cups) plus 1/2 cup water
1 teaspoon salt plus additional to taste
1 head green cabbage, shredded
3 strips bacon
1 medium white onion, chopped
6 cloves garlic, chopped
1 teaspoon balsamic vinegar
Preparation
Bring the 2 quarts water to a boil in a Dutch oven. Stir in 1 teaspoon salt and the cabbage. Boil for 7 minutes, drain, and set aside. In a large skillet, fry the bacon until crisp over medium heat, 6 to 8 minutes. Remove to paper towels to drain. Add the onion, garlic, vinegar, and the remaining 1/2 cup water to the skillet. Stirring constantly, cook until the onion turns translucent, 2 to 3 minutes. Add the cabbage and crumble in the bacon. Stir to combine and cook until most of the water has evaporated, about 4 minutes. Add salt to taste.
