Ever since the “Cabbage Stew” incident, cabbage as an ingredient in any dish has always been a risky thing. I will usually just sneak it into a stir fry or soup and no one ever notices. However, there is no hiding this ingredient in this dish. It is cabbage in all it’s delicious glory.
Before you turn up your nose and tell me you don’t like cooked cabbage, I will ask you, have you ever fried it up in bacon drippings? No….? Then try to tell me you don’t like it. It is awesome!
- 6–7 slices of bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large head cabbage, cored and sliced 1/4″ slices
- 1 Tb + 1tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp paprika
- In a large pot with a lid, cook the bacon on medium high until well done and crisp, about 6-7 minutes. Remove the cooked bacon from the pan and set aside. In the bacon drippings, add the onion and garlic. Saute for 5-6 minutes until they are beginning to brown.
- Add all of the cabbage and cook for 6 minutes. As it cooks, use your wooden spoon to scrape off the brown bits off the bottom of your pan so you get all that flavor into your cabbage. Add all of the seasonings and mix well. Set the heat to low, cover and cook for 15-25 minutes, stirring occasionally. Cooking time will depend on how you like your cooked cabbage. If you like it a soft, then use the whole 25 minutes. If not, start checking it at 15 minutes. Serve with the cooked bacon sprinkled on top.