Bacon Fried Cabbage
SERVES 6 · PREP 15 MIN · COOK 40 MINThe onion is your preference. Onion powder works. So does leaving it out.
Ingredients
Equipment
Method
- Peel off any damaged leaves and rinse the head of cabbage.
- Chop it bite-size. Cut out the core in the middle and throw it away. It will look like a lot. It cooks down.
- Cook the bacon in an electric skillet until it is as crispy as you like it. Set it aside to drain.
- Pour off some of the grease, but leave plenty in the pan. That grease is what you are frying in.
- Turn the skillet down to 300°F. Add the onion and garlic.
- Add the cabbage and season it. Put the lid on and let it steam until tender, stirring now and then.
- Take the lid off and keep cooking low and slow until it caramelizes. Don’t let it burn.
- Chop the bacon and stir it back in. Serve hot.
Video
Notes
Leave the Grease in the Pan
Pour some off, but leave plenty. That bacon grease is what you are frying the cabbage in, and it is where all the flavor comes from. Pour it all off and you end up with steamed cabbage that tastes like nothing.
Lid On, Then Lid Off
Lid on first so the cabbage steams down and gets tender. Then take the lid off and let it go low and slow until it browns on the bottom. That color is the fried part. Keep it at 300°F so it caramelizes instead of burning.
Good to Know
- It will look like way too much cabbage. It cooks down to about a third.
- Cut the core out. It stays tough no matter how long you cook it.
- An electric skillet holds an even 300°F, so nothing scorches while you walk away.
- Nature’s Seasoning already has salt in it. Taste before you add any more.
- Chop the bacon and stir it in at the very end so it stays crispy.
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