Braised Cabbage

Bacon fat or olive oil, enough to cover bottom of pan ¼ inch or so

½ head green cabbage, cut into bite-size pieces

½ yellow onion, chopped

¼ cup apple cider vinegar

2 tablespoons sugar or monk fruit sweetener

Kosher salt, to taste

Black pepper, to taste

Heat bacon fat or olive oil in a medium saucepan over medium heat. Add remaining ingredients. Cook and stir until cabbage and onions are completely softened, being careful not to burn the veggies, turning heat down to low if necessary. Cover the pan and keep on very low heat until ready to serve.

Please note that this recipe can be easily doubled; just make sure you use a bigger pot for cooking it.