1/4 pound bacon ends, 1/2 cup white onion, thinly sliced, 1/2 teaspoon garlic,  minced, 5 cups green cabbage, cored and sliced, 1 carrot, shredded, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 1/8 cup chicken broth

Get out a heavy skillet.  Add the bacon to the skillet and fry until crisp remove from the skillet, set aside.  Add the onions to the skillet cook until translucent; add the garlic.  Turn the flame down to a simmer, add the salt,  and pepper stir.  Add the cabbage mix well, stir for 7-10 minutes, or until the cabbage starts to wilt add the chicken broth, the bacon, and carrots put a lid on the skillet, cook for about 3-5 minutes, mix well.  Taste, adjust salt and pepper if needed; the cabbage is done but still, a little crisp.

This dish is best served with baked chicken, glazed carrots, cornbread, and cucumber and tomato salad

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