- 24 oz thick-cut Bacon
- 1 large Green Cabbage
- 1 large Onion
- 2 ½ cups Chicken Broth
- 1 tbsp Mustard Seeds
- Salt and Pepper
- Dash of Red Onion Balsamic Vinegar
Place a large stockpot over medium heat. Cut the bacon strips into 4 pieces each. Separate the bacon pieces and place in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.
Peel the onion and cut it into 8 wedges. Cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges.
Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.
Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward.
Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage are tender. Stir once or twice while cooking.
- Season with salt and pepper to taste and drizzle with Red Onion Balsamic Vinegar for a added level of flavor and acidity.
Serve with whole grain mustard on the side, if desired.
*Based off of A Spicy Perspective