Braised Cabbage with Bacon and Onions

3 strips uncured pork bacon, chopped (see note)

½ head (14-16 ounces) green cabbage, chopped coarsely

1 medium onion, peeled and diced

2 garlic cloves, minced

¼ cup water, chicken broth or dry white wine (see note)

¾ teaspoon sea salt

½ teaspoon fresh ground black pepper

Place a large skillet over medium heat and add chopped bacon; cook stirring frequently for 4 minutes or until sightly browned. Add onions and garlic to the skillet and saute 5 minutes or until beginning to soften and appear translucent. Add cabbage, water, salt and pepper and saute 3 to 4 minutes, or until cabbage beings to wilt slightly.

Reduce heat to low, cover and braise for 15 minutes. Remove cover, bring heat to medium and cook, stirring once in awhile until the cabbage begins to color slightly. Taste and adjust seasoning. Serve immediately.

Serves four to six.

Cook's notes: Turkey bacon may be substituted. If making corned beef, the beef's braising liquid could be used in place of water. Omitting the salt reduces sodium per serving to 201 mg.

Nutrition values per serving (based on 4): 75 calories (30 percent from fat), 2.5 g fat (0.8 g saturated), 10 g carbohydrates, 3.4 g fiber, 4.9 g sugars, 4.6 g protein, 7 mg cholesterol, 632 mg sodium.