Blanche's Cabbage With Bacon

Directions

1. * Note: When you buy cabbage, look for crisp, hard, heavy heads with good color. Avoid those with blemishes or possibly loose leaves.
2. Using a small paring knife, cut the core out of the cabbage head. Separate the leaves. Cut the thick center core from each leaf and tear the leaves into large bite-size pcs. Set aside.
3. Stack the strips of bacon, one on top of the other, and cut them crosswise into half-inch pcs.
4. Bring a large pot of water to a boil. Heat a skillet over medium heat, and when it feels warm - put your hand about 1 inch from the bottom of the skillet to check the heat - spread the pcs of bacon over the bottom of the skillet. Cook the bacon, using a fork to move it around, till the pcs are golden, 5 to 7 min. Remove the bacon to paper towels to drain and blot it to remove any fat.
5. Strain the bacon fat, reserving 4 Tbsp.. In a small bowl, mix the reserved bacon fat, cider vinegar, sugar and 1/2 tsp. salt. Set aside.
6. Plunge the cabbage into the boiling water and blanch for 12 seconds. Immediately drain the cabbage and toss it in a bowl with the bacon pcs and the sugar mix. Salt to taste, mix well and serve.
7. This recipe yields 4 servings.
8. NOTES :