Southern style cooked cabbage

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1 small head of cabbage, chopped
1 medium onion, chopped
5 slices of bacon, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon Tony Chachere's Cajun seasoning.
1/4 cup water

Cook the diced bacon until crisp. Remove from the pan and drain on paper towels.
Drain off all but about 3 tablespoons of the bacon fat
Cook the chopped onions for about three minutes in the bacon fat or until soft and translucent
Add the chopped cabbage and pour the water over the cabbage
Add the chopped bacon back into the pan
Simmer for about 30 minutes or until the cabbage reaches the desired tenderness, adding water a little at a time if necessary, just a small amount for steaming, not boiling the cabbage..

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Cabbage came out perfect, Kathy baked a couple of large russets, and we had cole slaw along with nice plump boneless, skinless, chicken breasts done in the air fryer. She rubs the potatoes with olive oil, sprinkles them with coarse sea salt, wraps them in foil and bakes them in the oven.

I just did two large and plump boneless skinless chicken breasts in my power air fryer oven. I rubbed one of them with a BBQ rub, and seasoned the other one with salt and pepper. spritzed them with olive oil from my EVO mister and cooked them for 17 minutes at 390. Checked them with a stab thermometer and they were at 175 degrees inside. The fryer put a nice golden and crispy crust on the outside and the inside was nice and juicy after letting them rest for 5 minutes. I will never cook a chicken breast any other way again.