4-6 slices bacon (can use turkey bacon to make it a little “healthier”)
1/2 medium to large cabbage, sliced in thick slices
1 medium to large onion, thinly sliced (yellow or white)
1/4 cup water
Salt and pepper to taste

Fry bacon and pour off most of bacon grease, leaving only enough to cost the bottom of the skillet well (I use a black skillet). Layer cabbage and onion in skillet. Pour water on top. Season with salt and pepper to taste.
Cook (or steam) cabbage and onions only long enough to crisp-tender (do not over cook).
When done, crumble bacon on top. Serve immediately.

Serves 6

Notes: This is not good if cabbage is mushy. You may want to toss cabbage and onion to coat with seasonings. More bacon can be used, if desired.

Recipe from Elaine Birdsong, RD (Jackson, Mississippi)