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FRIED CABBAGE (WITH BACON, ONION, AND GARLIC)

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cabbage

RIED CABBAGE (WITH BACON, ONION, AND GARLIC)

It’s not only a delicious side dish, but I used the leftovers to make a main dish that I’ll probably make again other times.

I chopped up the leftovers and tossed in 1/2 lb of browned seasoned ground pork, rolled in spring roll wrappers and fried to golden brown perfection. I love a recipe that can give me two separate meals!

It’s a family favorite that gets put in every cookbook for my kids when they move out and get married. It is a beautiful dish with multiple colors and full of flavors. Warning, it’s addictive.

Cabbage is an easy side dish that pairs great with chicken and pork and is a wonderful addition to a holiday meal. The cabbage is slowly cooked until tender in a bacon and onion flavored chicken broth, plus a few red pepper flakes if you want a little heat.

This is one of my favorite foods, so I like to make it even outside of the holiday season. It’s supposed to be a side dish, but to me it’s a main dish because every time I make it or see it on a buffet, it’s the only thing I want. I think most cabbage lovers can relate.

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INGREDIENTS :

•6 slices bacon

•1 large onion, diced

•2 cloves garlic, minced

•1 large head cabbage, cored and sliced

•1 tablespoon salt, or to taste

•1 teaspoon ground black pepper

•½ teaspoon onion powder

•½ teaspoon garlic powder

•⅛ teaspoon paprika

•Carrots optional

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INSTRUCTIONS :

Cook the bacon in a large skillet over medium heat until crispy and cooked through.

Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Stir garlic and onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.

Now add the cabbage immediately and continue cooking for another ten minutes, or untill softened.

Add the bacon crumbles on top, ⅓ cup of water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.

Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.

Taste and re-season if needed. Serve immediately. Enjoy.

Note – do get some carrots in the mix, that just adds a little something extra to the dish.

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This was excellent. I did use less salt than specified but this recipe is definitely one I’ll make again and again. All you DO is ENJOY!

 

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