Edward came from Chicago in the early 20th Century and his family name is Masen. These facts point toward Irish heritage. Though cabbage is a worldwide staple, and we needed a side dish for our Midnight Sun meal, I looked up Irish cabbage recipes. Keeping on the side of lower carbs, I picked this recipe.
INGREDIENTS
6 slices of uncooked, thick-sliced bacon
1 head of green cabbage, about 6" in diameter
1 yellow onion, about 3-4"
Salt to taste
Optional ground black pepper
Cut the bacon into 1/2" pieces. In a large cast iron skillet on medium low heat, cook the bacon until crispy caramel color. While the bacon is cooking, slice the onion. First cut the onion into quarters and the cut so the slices separate into quarter rings. Keep stirring the bacon. If it is cooking too fast or splattering, reduce the heat. Next, cut the cabbage into slices, 1/8"-1/4". Remove the bacon from the pan onto a dish, no paper lining. Put in the onion and cabbage slices. Keep heat at medium low. Allow vegetables to caramelize and only stir periodically. When vegetables are cooked with some browning, add back the bacon and stir.
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