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