Cabbage and bacon
In a large dutch oven (I think that’s what it’s called – huge casserole dish, at least), melt the butter (or olive oil!) and add the chopped bacon. Cook until it’s more or less crispy then add the chopped onion and cook for a further 5 to 10 minutes on a low heat. It kinda caramelises.
Throw in the tablespoon or so of powdered garlic (yes, you could always use fresh – I was being lazy. Again.) and stir about then toss in your chopped cabbage.
Stir it all about then cover, cooking on a low heat for about half an hour or so – stir it occasionally so it doesn’t stick too much to the bottom of the pan and make a mess which someone else will have to wash up later. Throw in a bit of sea salt, too. If you like that sorta thing. I rarely add salt to my cooking, but this kinda needed it.
Serve as a side dish. Or just on its own, for lunch. Which is what I had today. Incidentally, as leftovers and reheated, it’s even tastier!