7 tranches bacon
° 1 large onion cut into cubes
° 2 cloves minced garlic
° 1 L head cabbage, seeded also sliced
° 1 tsp salt,
° 1 tsp black pepper ground
° Half a teaspoon of onion powder
° Half a teaspoon of garlic powder
° Half a teaspoon of paprika
° carrots optional
* Directions :
Cook bacon in a large skillet over medium heat until crispy and fully cooked.Place the pork belly on paper towels to dry.Chopped: Fry the garlic and onion in a pan in bacon oil, then fry for dinner, stirring constantly, for 5 minutes or until tender.
Now load the cabbage away and continue cooking every ten more minutes, or until tender.
Add bacon crumbs on top and a cup of water where the cabbage is steamed, salt and pepper to taste, onion powder, garlic powder and paprika. It evaporates, even if you keep stirring every day.
Taste and re-season if necessary. Send it right away.
Note – put some carrots in this mixture, this will shop a little for the dish.