Ingredients

• 1 medium head green cabbage, cored and thinly sliced
• 6 -8 slices bacon, diced
• 1 apple, diced
• 1 bay leaf
• 1 sprig fresh thyme
• 1 -2 tablespoon water or 1 -2 tablespoon apple juice
• 2 tablespoons chopped fresh chives
• 1 -2 dash white wine vinegar
• 1 pinch coarse salt
• 1/2 teaspoon fresh ground black pepper, to taste

Instructions

1. In a large heavy frying pan over medium heat, saute the diced bacon until crisp; with a slotted spoon, remove bacon to a paper-towel lined plate and reserve.

2. Add the diced apple to drippings; cook gently until apple begins to soften.

3. Stir in the sliced cabbage, stirring well to coat. Add the bay leaf and thyme.

4. Saute over medium heat until the cabbage is done to your liking (about 3-5 minutes for Napa cabbage, or about 45 minutes for regular green cabbage). Watch carefully. Add a little water or apple juice, if too dry.

5. When done, stir in a dash or two of white wine vinegar whilst scraping up and incorporating any browned and caramelized bits in the pan; heat through briefly.

6. Season to taste with a pinch of salt and the pepper. Add the chopped chives.

7. Serve hot topped with crisp crumbled bacon.