Ingredients

The following ingredients have 4 Servings
  • 1 pound bacon - cut into 1" pieces
  • 1 tablespoon vegetable oil
  • 1 head cabbage - roughly chopped
  • 2 tablespoons whole grain mustard
  • 1 cup chicken stock - low sodium
  • 1 1/2 tablespoon salt
  • 1/2 teaspoon red pepper flakes

Instruction

  • Heat vegetable oil in dutch oven or deep bottom skillet. Add bacon and cook until crispy. Remove bacon to a papertowel lined plate. Set aside. Remove all but 3 tablespoons of bacon grease from pot. Turn heat to low.
  • Add mustard, chicken stock, salt and pepper, stirring to incorporate. Carefully add in cabbage and toss to coat with liquid. Continue to cook on low heat for approximately 15 minutes until cabbage is cooked but not mushy. Add bacon back to pot and gently stir into cabbage. Taste and adjust seasoning.
  • Serve immediately. Can be stored in a sealed container in fridge for 2 days.