Cabbage Simmered with Onion and Bay

INGREDIENTS
1 head green or red cabbage *( you can also use Chinese cabbages, they just won’t take as long to cook)
3 slices of bacon
1 medium yellow onion, sliced into half moons
1/4 cup apple cider or champagne vinegar
3-4 cups chicken stock
2 bay leaves
Olive oil
 Salt and Pepper

DIRECTIONS
 Cut cabbage in half, remove core, and slice the cabbage thin.
 
Put a braising pot over med.-low heat, add 2 Tab. Olive oil and the bacon. Cook the bacon until brown but not crisp. Add onions and some salt. Add more olive oil if the pan needs more to sauté the onions. Add the cabbage and toss so it is well coated with oil. Add the bay leaves and peppercorns and toss. Turn the heat up to high and add the vinegar. Once the vinegar has almost evaporated, add the stock. ( use enough stock so that 2/3 of the cabbage is submerged.)
When the stock comes to a boil, turn down the heat to a simmer and cook until cabbage is tender, about 20 minutes. If you have a lot of liquid left, remove cabbage, turn the heat to high and reduce liquid by 1/2. Add salt and pepper to taste.
 
Makes 4 servings
Great with pork chops or roasted chicken