HOW TO MAKE FRIED CABBAGE WITH BACON, ONION, AND GARLIC?
IN FACT, THE WAY TO INTRODUCE CABBAGE TO EVEN THE PICKIEST OF EATERS IS OUTWARD CLASSICS SUCH AS THIS FRIED CABBAGE.
FRIED CABBAGE IS ONE OF THE BEST RECIPES FOR COMFORT-FOOD YOU CAN PRODUCE. THIS SIMPLE-INGREDIENT SOUTHERN FAVORITE IS GREAT AS A SIDE DISH WHEN YOU ADD BACON, ONIONS, AND GARLIC, OR AS YOUR MAIN MEAL WITH A HUGE HUNK OF CORNBREAD ON THE SIDE!
THE MODEST AND ECONOMICAL CABBAGE IS THE STAR OF TODAY’S RECIPE, AND OUR DINNER ROTATION MAKES THIS SIMPLE AND EASY MEAL A DAILY.
6 slices Of bacon.
A large head cabbage, I removed the core and sliced it.
2 minced cloves Of garlic.
1 large diced onion.
1 Tbsp.Of salt.
1 Tsp.Of ground black pepper.
1/2 Tsp.Of onion powder.
1/2 Tsp.Of garlic powder.
1/2 Tsp.Of paprika.
Carrots, but it’s optional
In a large skillet, I fried the bacon over medium heat until crispy and fried.
To rinse, I cut the bacon and put it on paper towels. I chopped it into crumbles.
I stirred in the garlic and onion with the bacon grease and I cooked in a pan, stirring constantly, for 5 minutes, until tender.
After that, quickly I added the cabbage and continue to cook for another ten minutes or until softened.
To steam the cabbage, I added the bacon crumbles on top, 1⁄3 cup of water as required, salt and pepper to taste, onion powder, garlic powder, and paprika.
I stirred to mix, I reduced the heat and cooked for a few more minutes, or till the liquid evaporates, and continued to stir at frequent intervals.
If needed, I tasted and re-seasoned, and Immediately I served it.
Remember that you have some carrots in the mixture, which just adds something special to the dish.