3 sl Bacon
1 sm Cabbage (5 c);
- coarsely chopped
1/2 c Water
Cayenne; to taste
In a large heavy skillet cook the bacon over moderate heat, turning
it once, until it is crisp, transfer to paper towels to drain, and
crumble it. Pour off all but 2 tb of the fat from the skillet and
heat the remaining fat over moderately high heat until it is hot.
Add the cabbbage and saute it, stirring, for 5 to 8 minutes, or
until it is browned. Add the water, cook the mixture, covered for 8
to 10 minutes or until the cabbage is tender, and stir in the
cayenne, the bacon, and salt to taste. Transfer the cabbage mixture
to a heated serving dish.
