Ingredients

•  2 tablespoons bacon fat or butter
• 4 cups shredded green cabbage, about 1 small cabbage
• 1/2 cup caramelized onions or 1 cup thinly sliced yellow onions
• salt and freshly ground white pepper
• 1 tablespoon Creole Mustard or whole grain
• 1/2 cup heavy cream
• pinch of crushed red pepper
• 1/2 cup chopped crispy bacon

Directions

In a saute pan, over medium heat, melt the bacon fat. Add the cabbage, stirring constantly, 1 cup at a time. Add the onions. Season with salt and pepper, to taste. Cook until the cabbage is wilted. **If you are adding the sliced onions instead, cook until the onions are wilted. Stir in the mustard and cream. Bring to a boil and reduce to a simmer. Cook until the mixture the cream has thickened. About 2 to 3 minutes. Remove from the heat and stir in the crispy bacon. Taste and reseason if needed.

Yields: about 2 cups
Recipe courtesy of Felicia Suzanne Willett, 2009