Southern Fried Cabbage
Southern Fried Cabbage – Simple, tasty , flavored with garlic and bacon -Ready in less than no time. Fried cabbage is actually a mixture of sautéing, and/or stewing, being cooked low and simmered in its own juices, rather than fried quickly. It is really not “Fried” so don’t be alarmed!
- 6 or more smoked bacon slices cut in 3-4 pieces
- 1-2 tablespoons butter or cooking oil
- 1 medium onion chopped
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1 teaspoon creole seasoning or more adjust to taste.
- 1 medium to large head of cabbage chopped (about 10 to 12 cups)
- 1 teaspoon Worchester sauce or chicken bouillon optional adjust to taste
- ½ teaspoon white pepper
- 1 teaspoon pepper flakes or more optional
- Slice or chop cabbage and set aside
- In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set aside reserve about 1/4 or more for garnish. The rest to be use when adding the onions.
- There will be some bacon drippings left in the pan (reserve not more than 1-2 tablespoons)
- Add butter to the pan. Followed by onions, garlic, paprika , creole seasoning and bacon. Let it simmer for about 2 minutes, stirring occasionally to prevent any burns.
- Then add cabbage, worchester sauce and white pepper, bring to a simmer, cover and let it cook for about 10-14 minutes or more depending on preference.
- Adjust for seasoning with creole seasoning ,salt and pepper flakes.