We made some traditional cabbage with bacon and onions using our fresh from the garden cabbage. There isn' t much of a recipe. Cabbage, onions, bacon and balsamic vinegary.
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| Cabbage |
First we cut out the core, the tough center part. Easiest way is to cut in half and then remove a triangle shape at the base.
We used two of the smaller heads. Just took a knife and shredded it up.
Next, dice up a small onion.
Set all aside.
Fry about six slices of bacon until cooked.
Remove it from the pan but leave the bacon drippings.
Add the diced onion and sauté until golden and softened.
Add the sliced up cabbage. Don't worry if it looks too full, it definitely cooks down.
Turn it in the skillet so it gets coated in the bacon fat and the onions get distributed throughout.
Cook about 10 minutes over medium heat until the cabbage is softened and starting to turn golden. Add about 1 TBSP of balsamic vinegar and stir. It's a great combination.
Break up the bacon and add while the cabbage mixture is still hot. Stir a few times to mix everything up in the pan.
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| Cabbage and onions with bacon |
Dish it up and serve as a side dish. Here we had it with some pork chops and gravy. Oh it's so good. It's actually good enough to be its own main dish. We could eat this for lunch or dinner any day.
Enjoy!
Looks delicious. I will have to pin this one.
ReplyDeleteThank you, super easy and oh so tasty. Enjoy!
DeleteNow that looks Amazing and what a wonderful side dish it makes.
ReplyDeleteThank U
It's a "Southern staple" for sure. Hope you enjoy it.
DeleteThat was my supper last night! Yes, it is sooo good. I did not add the balsamic - I need to try that next time. I used some of the last cabbage from my garden. Since I also had some red cabbage, I added that along with some carrots for color.
ReplyDeleteYou can also make Wilted Lettuce using your same basic recipe. Pour the cooked bacon and onions over some lettuce in a bowl and mix.
Oh yes, wilted lettuce is so good too. This is very flexible. Just add or change up things as needed. We didn't always put on the balsamic but it just adds a nice depth of flavor to the finished dish.
Deletei could eat cabbage every day too. this looks delicious!
ReplyDeleteIsn't it good? I've found some great recipes on your site we'll be trying soon too!
DeleteOK, this will be the fate of the cabbage that is residing at the bottom of the fridge. Thanks for the recipe.
ReplyDeletexx
LOL that will work. There always seems to be a random cabbage rolling around at times huh? Enjoy!
DeleteMade today and enjoyed. Will definitely make it again. :)
DeleteYAY!!!!!! Thanks for sharing!!
DeleteWe made this last week, it was so good.
ReplyDeleteYay! Isn't it yummy? We love it too. Thanks!
DeleteBloody lovely
ReplyDeleteHey John! Thanks, I think you'd like it and it's very forgiving and flexible, just add whatever you like, red pepper flakes to give it some heat, red wine vinegar instead of balsamic, none at all, different meat....it's all good!
DeleteThat is my all time favorite way to cook cabbage! It is delicious! I haven't added the balsamic, but may add it the next time I cook it.
ReplyDeleteIt's a great touch but of course not necessary. It's SO yummy isn't it? One of our faves.
DeleteSaving the core of the cabbage is also worth saving and eating. It's crunchy, radish- like veggie.
ReplyDeleteYou can eat it raw; just slice it up and serve it with some dip. You can pickle it, puree and put in soup or you can batter it up and fry it like you would fish or vegetables. Slice and put in stir-fries
OH wow!! We had no idea! Thanks for this suggestion. We'll save it on the next few!! Sounds yummy!
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