1 whole cabbage. medium size
3 slices bacon
1 cooking onion, medium dice
½ C BBQ sauce
2 tbsp butter
½ C chicken broth
Remove the tough outer leaves of a whole cabbage that has been washed and dried. Using a sharp knife cut the hard core out of the centre of the cabbage. To do this cut a cone shape around the core, turn the cabbage upside down and give it a few taps; the core should simply drop out.
Fry the bacon slices until cooked and crisp. Reserve 1 tbsp of the bacon fat. Drain on paper towel and crumble into small pieces. Set aside.
Heat the reserved bacon fat in a skillet on medium heat and add the diced onion. Sauté, stirring often, until the onion becomes soft and translucent (about 5 minutes). Add the bacon crumbles and ¼ C of the BBQ sauce to the onions stirring to incorporate. Remove from heat. Spoon this mixture into the cavity of the cabbage.
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