Mom’s Fried Cabbage with Onions and Bacon

Prepare the vegetables. Cut the onions in half and slice them into thin slices. Quarter the cabbage, remove the tough core and slice each quarter into thin strips.

Cook the bacon. Add the bacon pieces to a large skillet or heavy-bottomed pot and cook until the bacon has rendered its fat and is cooked to your liking. Do not remove the bacon or drain the bacon grease.

Cook the onions. Add the sliced onions directly to the bacon and bacon grease. Cook until the onions are soft and lightly browned. Do not let them become too dark.

Add the cabbage. Add the sliced cabbage to the pan. Toss everything together well so the cabbage is coated in the bacon grease and evenly mixed with the onions and bacon.

Cover and cook. Reduce the heat to low, cover the pan and cook until the cabbage wilts down and becomes tender. Stir occasionally so everything cooks evenly.

Season the cabbage. Season with salt, black pepper, caraway seed, a small amount of celery salt and onion powder, if using. Taste and adjust the seasonings as needed.

Finish uncovered. Remove the lid and continue cooking gently until some of the excess moisture from the cabbage has evaporated.

Add the drippings. If you have pork or other meat drippings, stir them into the cabbage toward the end of cooking. Taste once more and adjust the seasonings before serving.