3 Ingredient Slow Cooker Bacon and Cabbage

Servings: 4
Ingredients
1 medium to large head green cabbage (about 2 1/2 to 3 pounds), cored and cut into large wedges
1 pound thick-cut bacon, strips left whole
1 cup water
Directions
Prep the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into 6 to 8 large wedges, keeping the core attached so the wedges hold together.
Pour the water into the bottom of a large slow cooker (5- to 7-quart capacity works well). This small amount of liquid helps create steam and prevents sticking until the cabbage and bacon release their own juices.
Arrange the cabbage wedges in the slow cooker, packing them in snugly in a single, slightly overlapping layer. It’s fine if they sit a bit above the rim at first; they will soften and collapse as they cook.
Lay the thick-cut bacon strips over and between the cabbage wedges, tucking some pieces down along the sides and in any gaps so the bacon is distributed throughout the pot. The fat will render and season the cabbage as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until the cabbage is very tender and the bacon is fully cooked and soft. Avoid lifting the lid in the first few hours so you don’t lose heat and moisture.
Once cooked, taste a bit of cabbage and bacon together. If you like, you can transfer some of the bacon to a skillet and quickly crisp it over medium heat, then return it to the pot or crumble it over the top for contrast.
To serve, use a large spoon or tongs to lift out the cabbage wedges and bacon, letting excess broth drip back into the cooker. Spoon a bit of the hot cooking liquid over each portion for extra flavor, and serve immediately.