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4 strips bacon (cut to 1/2" pieces)
1 yellow onion
3 cloves garlic
Chicken bouillon crystals
Hot sauce
1 head green cabbage
2 eggs

This is a one-pan dish so begin by frying the bacon in a 4-quart
pan. When bacon is very well done, remove all the grease except 1
tablespoon. I usually just spoon it out. Fry coarsely chopped onion
until almost clear, add minced garlic last to avoid a bitter taste.
Add about 1/2 cup water and deglaze the bottom of the pan.

Add 1 tbsps. chicken bouillon and hot sauce to taste. Usually about
a tablespoon but that will depend on the brand of sauce and how
hot you can handle it. Add coarsely chopped cabbage and another
cup of water. Stir occasionally over med-high heat until cabbage
is almost cooked and tender.

Next add the eggs. I usually just drop in the eggs, break the yolks
and let them sit on top to cook a few minutes before stirring them
in. You want them to be noticeable pieces of egg and not just a
thickening agent. Pepper to taste. I think the bacon and bouillon
add plenty of salt.

Serve over rice. I would recommend Jasmine. Also, if you're feeling
especially extravagant, you can add some thawed popcorn shrimp in
for the last few minutes.


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