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Rutabaga-Cabbage Skillet

Yield 6 servings


  • 3 bacon slices
  • 1 large rutabaga, peeled and cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of sugar
  • 2 cups water
  • 1 large head cabbage, coarsely chopped
  • 1/2 teaspoon cornmeal mix

How to Make It

  1. Cook bacon in a large Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon, and set aside. Add rutabaga and next 4 ingredients to drippings in pan.

  2. Bring mixture to a boil. Reduce heat to medium, and cook, covered, 20 minutes. Uncover and return to a boil; stir in cabbage. Cook 5 minutes or until rutabaga is tender. Sprinkle with cornmeal mix; stir until blended. Cook 1 more minute. Sprinkle with bacon.