This recipe is quite easy, and you only need a couple ingredients to whip up this southern dish. I like to serve my southern fried cabbage with cornbread, and roast chicken. However, you can eat this cabbage alone.
This dish was always a favorite at Mammaw’s house. Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.
This is the best fried cabbage recipe I’ve ever had! The flavor is wonderful. I’ve made it twice now. The first time I followed the recipe exactly, but decided to make a few changes when I made it the second time. I didn’t use the oil for frying the bacon (you really don’t need it) and I took the bacon out of the pan when it was done. It gets a bit soggy after you add the cabbage because of all of the natural moisture coming out of the cabbage as it cooks. I added it back in when the dish was almost done. I also found that it needs more time to cook, but I guess that’s a matter of personal choice as to how crisp you want the cabbage. THANK YOU SO MUCH FOR THIS RECIPE!!!!!
*Fried Cabbage with Bacon, Onions and Garlic*
Serves 4
Printable Recipe
Borrowed from a blog called CakesCottage. Quick and easy and delicious. I added a bit of something myself and I think my additions were fabulous, so do see the note at the bottom of the recipe.
6 rashers of streaky bacon
1 large brown onion, peeled and diced
2 fat cloves of garlic, peeled and minced
1 medium head of white cabbage, trimmed, cored and sliced
1 medium carrot, peeled and chopped
The following to taste:
salt, black pepper, onion and garlic powder, paprika
a knob of butter (optional)
Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.) Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings. Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a nob of butter. Serve hot.