Step 1

Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.

Step 2

Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)

Step 3

Add the garlic and continue to sauté for 1-2 minutes, until fragrant.

Step 4

Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.

Step 5

Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.

Step 6

Serve with polish sausage or pierogies.