Here is a simple and easy cabbage and kale recipe, inspired by the 50s era recipes featured in the pages of Good Housekeeping Magazine.
Remove ribs from kale, wash and dry.
Place coil into water, bring to a boil.
Add shredded cabbage and salt to boiling water. Cover and cook for 15 minutes.
Meanwhile, sautee bacon in skillet, remove from heat, and dry with a paper towel. Chop bacon into fine strips.
Sautee onion in the same skillet for two minutes or until translucent.
Remove vegetables from boiling water, drain, and mix with the onions. Add vinegar, sugar and pepper. Heat on low for five minutes.
Remove from heat and top with bacon.