Irish Cabbage with Bacon

• 1 small head green cabbage, about 1 ¾ pound
• 6 to 8 slices bacon
• ¾ cup sweet onion, peeled and coarsely chopped
• Coarse salt and freshly ground black pepper, to taste
• 1 teaspoon celery seed

Coarsely chop the cabbage and set it aside. In a large deep skillet, cook the bacon until it is crisp. Drain the bacon on paper towels and set it aside. Spoon off all but 3 tablespoons of the bacon drippings, reserving the excess for another use.

Add the onion to the pan and saute 2 minutes until it begins to soften. Add the chopped cabbage, stir, and saute 10 to 15 minutes until it has wilted and is crisp-tender. Season with salt, a generous amount of pepper, and the celery seed. Stir well and serve.

Yield: 6 servings