3 pounds cabbage head — Green
1/2 pound bacon — sliced
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon black pepper — freshly ground
1) Cut the cabbage into quarter. Remove any wilted and discolored outer leaves and cut out the core from the cabbage pieces. Cut the cabbage into a large 1-inch dice.
2) Cook the bacon in a 4-quart pot over medium heat until crisp.. Remove the bacon to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan. Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes. Add the water, sugar, salt, and pepper and cook covered until the cabbage is tender, about 20 minutes. Crumble the cooked bacon into the cabbage and serve hot.