Braised cabbage with bacon bits

Chou braisé aux lardons : instructions

• 1
  Clean the cabbage; remove the tough ribs; wash it; drain it,
• 2
  Place it on the cutting board and, using a large knife, cut it into thin strips.
• 3
  In a casserole dish or wok, sauté the bacon bits over low heat.
• 4
  Add the thinly sliced cabbage; if it doesn't all fit in the pot, add only part of it; let it wilt for a few minutes over low heat (the cabbage will shrink quickly), then add the rest of the cabbage to the pot and mix well; season with salt and pepper.
• 5
  Cover the pot; let the cabbage cook in its own juices.
• 6
  Heat the broth.
• 7
  Turn the cabbage frequently to prevent it from sticking, and gradually baste it with the broth—or, if you don’t have any, with a little hot water—as it cooks. When done, the cabbage should be tender and golden brown.