Sauteed Cabbage

• Kosher salt
• 2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups)
• 4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup)
• 3 cups thinly sliced white onions
• 2 tablespoons chopped fresh sage
• 1 tablespoon all-purpose flour
• 2 cups chicken stock, homemade or store-bought
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Bring 2 quarts of water to a boil and add 1 tablespoon salt.
2. Add the cabbage and blanch for 1 minute.
3. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
4. Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes.
5. Pour off all but 1 tablespoon of the fat.
6. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes.
7. Add the blanched cabbage and cook for 2 more minutes.
8. Stir in the flour and cook, stirring, 3 minutes.
9. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes.
10. Season with 1/2 teaspoon salt and the pepper and serve.

kosher salt, cabbage, bacon, white onions, fresh sage, flour, chicken stock, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sauteed-cabbage-recipe.html (may not work)