Pairs well with meatloaf, baked chicken, baked pork chops, and a savory roast. Also great with buttered dinner rolls (odd but tasty).
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.
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.
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
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.
Southern Fried Cabbage Slices & Wedges
Perfect for special occasions or any time.
After thoroughly rinsing cabbage, slice in half. Place 2 slices in large pot with bacon drippings, water and seasonings.
Cover pot with lid. Simmer over low-medium heat until fork tender. Add 1/4 cup of water if necessary to help reach desired tenderness.
After cooking, gently remove slices from pot with a spatula and place on serving plate. Slice into wedges or serve whole.
Before serving, sprinkle with crumbled/cooked bacon.