4 to 6 thick slices of bacon, diced
1 large sweet onion, chopped
1 medium head of cabbage
½ to 1 cup chicken broth or water as needed
Salt and pepper to taste
In a large Dutch oven or deep sauté pan, cook the diced bacon until cooked through but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.
Add the chopped onion to the bacon drippings and cook, stirring, over medium heat until tender and lightly browned. This will take about 4 to 5 minutes.
Coarsely chop the cabbage.
Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.
Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes. Add more broth or water, if needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender. Add the bacon pieces and stir. Heat through.