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Since childhood, I’ve loved fried cabbage with crispy pieces of bacon.
I like mine with a slice (or two) of crusty Homemade White Cornbread. Delicious savory side or main dish.
Pairs well with meatloaf, baked chicken, baked pork chops, and a savory roast. Also great with buttered rolls (odd but delicious).
Cabbage is a part of the cruciferous vegetable family. Cabbage can colors range from green to red and purple. The leaves can be smooth or crinkled. Half a cup of cooked cabbage contains 81.5 micrograms of vitamin K.
Many years ago, I taught myself how to make this hearty side dish with bacon drippings and a small amount of bacon grease. Too much is not good in my opinion.
Cabbage Facts
Best from late fall to early spring. Perfect addition to a favorite winter meal.
Cabbage can grow in all 50 states, but it flourishes in New York, California, Texas and Wisconsin.
You can start cabbage from seeds indoors and transplant in early spring.
It can take 70 to 100 days for a full head of cabbage to develop.
Choosing Cabbage
Although there are many different shapes, colors and sizes, following are common varieties grown in the U.S.
- Green Cabbage: smooth, green leaves
- Red Cabbage: smooth reddish leaves with a high level of vitamins A and C
- Savoy Cabbage: crinkled, dark leaves
- Source: FarmFlavor.com
The tender cabbage combined with crispy pieces of bacon is loaded with hearty.
Quick and easy to make with a few ingredients.
Cabbage is affordable and can be eaten raw or cooked. It’s a low-calorie vegetable that’s rich in vitamins, minerals and antioxidants.
This vegetable has been grown around the world for thousands of years. It is often used to make a variety of dishes including coleslaw, salads, sauerkraut, and stews.
Delighted to share my easy recipe with you. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 medium head of fresh cabbage
- 4 strips of bacon I use low-sodium bacon.
- 2 tablespoons unsalted butter Or use margarine.
- 1 teaspoon garlic powder, divided Or use grated garlic.
- 1 teaspoon onion powder, divided
- salt to taste
- ground black pepper to taste
- 2 cups water, divided
Ingredients
|
|
- Remove core from cabbage.
- Chop into bite-size pieces. Place in a colander or large bowl. Sprinkle with 1 teaspoon of salt. Rinse thoroughly in warm water. Drain and set aside.
- Over low-medium heat, fry bacon in a dutch oven or large heavy bottomed saucepan. Place crispy fried bacon on paper towels. Drain bacon grease into a heatproof container. Set aside. Do not scrape off delicious drippings stuck in bottom.
- Turn heat off. Add 2 tablespoons of unsalted butter (or margarine) to hot pan. Stir until melted.
- Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt to taste, ground black pepper, and 1-1/2 cups of water. Use a rubber spatula to stir mixture and to scrape drippings off bottom of pan.
- Pour in chopped cabbage. Stir until evenly coated with liquid mixture. Simmer over low-medium heat for 10-12 minutes stirring constantly.
- Taste a sample. For more tenderness, pour in remaining 1/2 cup of water. For more flavor, add remaining 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.
- Stir until well combined. Simmer on low-medium heat for 10 minutes or until desired tenderness. Stir constantly to prevent sticking.
- Serve hot with crumbled pieces of crispy cooked bacon.
All recipes looks delicious
Thank you Marva!
Thank you!