6small shallots (or one small onion), peeled and finely sliced
1headcabbagewashed, cored, and cut into 1-inch pieces
garlic salt to taste
8slicescooked bacon cut into pieces
1cup(236ml) chicken stock
Instructions
Heat oil over medium heat in a large skillet, large saucepan, or dutch oven and sauté shallots for a couple of minutes until softened and lightly browned.
Add a third of the cooked bacon and the cabbage pieces and fry for 1 minute.
Stir in garlic salt and chicken stock, cover with a lid and allow to simmer, stirring occasionally for 10-12 minutes (fork tender cabbage with a little bite) or for about 17-20 minutes (softer cabbage).
Uncover, adjust seasonings, switch off the heat, and toss in remaining bacon.
Video
Notes
Cut the cabbage to the same size so it cooks at the same rate.
Cook time will depend on the size of the cabbage pieces. These are 1-inch pieces and need between 10-18 minutes. Larger 2-inch pieces may need up to 25 minutes.
Add more liquid and a little extra bacon to make it into a delicious cabbage soup.
Storage - keep leftovers in airtight containers inside the fridge for 4 days.
There are 7 WW Blue Plan SmartPoints in a serving of this.