HOW TO MAKE FRIED CABBAGE WITH BACON ONION AND GARLIC?
Even the pickiest of eaters may be encouraged to try cabbage when it is prepared in traditional southern fashion, as in this fried cabbage.
In fact, cabbage, along with other vegetables such as spring greens and Brussels sprouts, has the most terrible reputation of any food. They are the classic example of a vegetable that is despised by both children and adults and is only consumed because they are so advantageous to one’s health.
It’s not shocking at all!!! I’m sure we’ve all had a bad experience with overcooked cabbage, greens, or sprouts at some point in our lives… overcooked, watery, flavorless, and tasteless… So it’s no surprise that successive generations of kids have resisted!
However, you may use kitchen magic to change their minds, and these green veggies can really be rather good when prepared properly. How could it happen??! Is it true that I suggested bacon? (After all, bacon makes everything better, don’t you think?) Yes, this recipe asks for bacon and bacon grease, which, in my view, is an important part of what distinguishes it as a Southern meal. While using bacon fat may not be the healthiest of options, it is the tastiest one.
Even if you don’t believe you enjoy cabbage, you should certainly give this dish a try, and for good reason: it’s really delicious, very simple to prepare, and filling enough to serve as dinner on its own. Because let’s face it, bacon, garlic, and onions are a classic combination that rarely goes wrong.
THESE ARE ALL INGREDIENTS YOU’LL NEED TO TRY TODAY’S CABBAGE RECIPE:
Bacon slices, I used 6.
A large diced onion.
One medium carrot.
Cloves of garlic, you need 2-3.
Cabbage, you need a medium-cored and sliced head.
Salt, to taste.
1 tsp.Of ground black pepper
½ tsp.Of onion powder
½ tsp.Of garlic powder
½ tsp.Of paprika
Using a big pan, fry the bacon over medium-high heat until it’s crispy and cooked to your liking.
Remove the bacon from the pan and set it aside on paper towels to drain. Crumbles may be made by chopping the meat into little pieces.
Add garlic and onion to the bacon fat in the pan and cook, turning often, for about 5 minutes, or until the onion and garlic are soft and translucent.
The cabbage should be added at this point and cooked for a further 10 minutes until it is tender.
Toss in the bacon crumbles on top, along with 1/3 cup water (or as much as is required to steam the cabbage), salt and pepper to taste, as well as onion powder, garlic powder, and paprika.
Then lower the heat and continue cooking for a few more minutes or until the liquid has evaporated, and maintain stirring at regular intervals.
Season with salt and pepper to taste if necessary. Serve warm. Enjoy.
Keep in mind that adding some grated carrots to the mix will give the meal an added dimension.