Bacon Fried Cabbage Food

SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
• Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

PAN FRIED CABBAGE WITH BACON AND ONIONS RECIPE

Steps:

• Cut bacon into thick chunks, pan fry until crunchy. Remove from pan and set aside.
• Drain off most of the bacon fat - leave a little if desired for taste, but too much will give an oily texture.
• Heat butter in large pan on medium-high heat until melted and foamy.
• Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.
• Add garlic and cabbage to the pan, tossing evenly to coat in butter.
• Generously season with salt and pepper.
• Let cabbage reduce by half, about 8 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly. Add bacon back to pan.
• When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits, it is ready to serve.
• Serve immediately.
• Leftovers can be stored in an airtight container in the refrigerator for up to four days, three months in the freezer.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

FRIED CABBAGE WITH BACON AND GARLIC

Steps:

• Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet.
• Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam.
• Crumble bacon into the skillet and mix with the cabbage until well combined.

FRIED IRISH CABBAGE WITH BACON

Steps:

• Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
• Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
• Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

FRIED CABBAGE AND BACON WITH ONION

Steps:

• Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
• Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
• Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
• Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
• Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
• Crumble the cooked bacon into the cabbage and serve hot.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

CABBAGE AND BACON

Steps:

• Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
• Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
• Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
• Stir through the chopped parsley and serve.

BEST FRIED CABBAGE

Steps:

• Heat a large pan on medium heat and add the sliced bacon. Cook until crispy, then removed to a paper towel lined plate.
• Add the onion and saute for 2-3 minutes, or until it's translucent.
• Add the garlic, mustard, smoked paprika, salt and pepper and give it a stir to combine. Then place the sliced cabbage on top and use a large spoon or tongs to stir and saute together for another 12-15 minutes.
• When the cabbage is done it should be soft and starting to caramelize. Then toss the bacon back in together.

FRIED CABBAGE

Steps:

• Fry bacon over medium heat until crisp. Remove with a slotted spoon and set aside (leave the drippings in the pan).
• Add onion to bacon drippings and cook until tender.
• Stir in cabbage and cook 15-20 minutes or until tender.
• Season with chili flakes, salt, & pepper to taste. Stir in bacon and serve.

FRIED CABBAGE AND BACON

Steps:

• Heat vegetable oil in dutch oven or deep bottom skillet. Add bacon and cook until crispy. Remove bacon to a papertowel lined plate. Set aside. Remove all but 3 tablespoons of bacon grease from pot. Turn heat to low.
• Add mustard, chicken stock, salt and pepper, stirring to incorporate. Carefully add in cabbage and toss to coat with liquid. Continue to cook on low heat for approximately 15 minutes until cabbage is cooked but not mushy. Add bacon back to pot and gently stir into cabbage. Taste and adjust seasoning.
• Serve immediately. Can be stored in a sealed container in fridge for 2 days.

SOUTHERN BACON-FRIED CABBAGE

Steps:

• Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease and discard the rest.
• In the same jumbo cooker, return the 2 tablespoons bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
• Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
• Just before serving, mix the bacon into the cooked cabbage. Serve immediately.

FRIED CABBAGE WITH BACON

Steps:

• Heat a large skillet. Add the bacon and cook over medium heat, just until crisp. Remove and se aside on paper towels to drain. Crumble and keep warm.
• Add the onion to the bacon drippings. (If there isn't a lot you can add a small splash of oil.) Cook, stirring, until it begins to soften and caramelise a bit. Add the garlic. Cook, stirring, just until very fragrant.
• Add the cabbage and carrot, if using. Cook, tossing and stirring over medium heat, until the cabbage begins to soften. Season to taste with salt and pepper. Add the water and cover tightly.
• Cook and steam over low heat until the cabbage has softened. Stir in the crumbled bacon. Taste and adjust seasoning as required. If desired stir in the butter.
• Serve hot.

BACON FRIED CABBAGE

Steps:

• In a large skillet over medium heat, cooked cut bacon until just crispy. Drain and set aside, reserving 1 tablespoon rendered bacon grease.
• Add onion to the still hot bacon grease, saute over medium heat until it starts to soften, approximately 4-5 minutes.
• Stir in sugar, Kosher salt and ground pepper, cooking for an additional minute.
• Add cut cabbage. I find it easier to toss using tongs instead of as spoon. Toss over medium heat until leaves start to wilt, but still have some snap.
• Add bacon back into the mixture and serve.
• If you've tried this recipe, come back and let us know how it was!

KITTENCAL'S FRIED CABBAGE WITH BACON

Steps:

• In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
• Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
• Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
• Stir in the cooked bacon.

FRIED CABBAGE WITH BACON, ONION & GARLIC

Steps:

• Cook the bacon in a large skillet over medium heat until crispy and cooked through.
• Remove the bacon and place it on paper towels to drain. Chop into crumbles.
• Stir onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.
• Now add the garlic powder and cabbage immediately and continue cooking for another ten minutes, or until softened.
• Add the bacon crumbles on top, salt and pepper to taste.
• Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.
• Taste and re-season if needed. Serve immediately. Enjoy.

FRIED CABBAGE WITH BACON

Steps:

• Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes. Then add the crushed garlic and cook for another 2 or 3 minutes. Now stir in the shredded cabbage (which will seem rather bulky at first, but as the heat gets to it, it will start to collapse) and keep stirring it now and then so it cooks evenly. Season with freshly milled pepper, but taste before adding salt because of the bacon. The cabbage should cook in about 10 minutes and still retain its crispness, but if you prefer it softer put a lid on the frying pan - which will give it some steam.

FRIED CABBAGE & BACON

Steps:

• Saute the onion and bacon in the olive oil in a large pot until the onion is softened and the bacon is cooked through; add the garlic and cook for about another two minutes, stirring frequently.
• Add the cabbage to the pot; it will take up a lot of room but will wilt down as it cooks.
• Cook until the cabbage is done, stirring frequently.
• It will take about ten to twelve minutes; if you want a softer cabbage, cover the pot and let it steam for about an extra five minutes or so.
• If desired, a little bit of sugar and vinegar can be added near the end of cooking time.

FRIED CABBAGE

Steps:

• Heat a large skillet or frying pan to medium heat. Add the bacon slices and cook until crisped, about 3 minutes on the first side then an additional 2 minutes once flipped. Remove from the pan and chop to add back in to the fried cabbage.
• Leave the skillet with bacon grease at medium heat and add the chopped cabbage, diced onion, salt, and pepper (plus optional sugar) to the skillet. Fry until softened and tender, stirring frequently, for about 5 minutes.
• Stir the chopped bacon back into the cabbage, then serve immediately.

SERIOUSLY GOOD BACON FRIED CABBAGE

Steps:

• Add bacon, in one layer, to a large skillet over medium heat. Cook, stirring occasionally until the fat renders and the bacon is crispy; 6 to 8 minutes. Take the pan off of the heat, and then use a slotted spoon to transfer the bacon to a bowl and save for later.
• Remove all the bacon fat from the pan except for one tablespoon. (Leave more or less, depending on your preference. One tablespoon tastes great, but doesn't make the cabbage greasy.)
• Place the pan back onto medium-high heat then add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
• Cook, occasionally stirring until the cabbage is tender and some of the cabbage begins to turn light brown; 10 to 15 minutes. Stir in the mustard, apple cider vinegar, and the reserved cooked bacon. Taste then adjust with more salt, pepper, and vinegar as needed.