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Mon Feb 22, 2021, 03:40 PM

Cabbage fried with bacon, onions, garlic and spices

One of my favorite low-carb meals. I went a little crazy on the bacon today, to finish the package.

Today, it was 4 strips of bacon to half a head of cabbage, 1/2 onion, garlic to taste. Also added salt, black pepper, turmeric, and some red pepper flakes for color. It makes about 4 servings. Comfort food for a rainy day

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Reply Cabbage fried with bacon, onions, garlic and spices (Original post)
Marthe48 Feb 2021 OP
musette_sf Feb 2021 #1
Marthe48 Feb 2021 #3
Vinca Feb 2021 #4
Marthe48 Feb 2021 #5
Retrograde Feb 2021 #7
Vinca Feb 2021 #8
Marthe48 Feb 2021 #9
Retrograde Feb 2021 #10
Marthe48 Feb 2021 #11
HarvestMoon Feb 2021 #2
PennyC Feb 2021 #6

Response to Marthe48 (Original post)

Mon Feb 22, 2021, 03:47 PM

1. Do you leave the cabbage crunchy?

I would try it if the cabbage isn't cooked too much. How do you prepare it?

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Response to musette_sf (Reply #1)

Mon Feb 22, 2021, 04:27 PM

3. How I fix fried cabbage and bacon

I cut the bacon strips into 4 pieces each, and fry it in a large pan. after it is crispy, I take it from the pan and alet it drain on paper towels. After the bacon is out of the pan, I throw in the chopped up onions. I let them fry about 2 minutes, then add the garlic, cabbage and spices. I usually add a couple of tablespoons of water so the cabbage fries without sticking to the pan and toss it pretty constantly over medium heat. You can fry it to your desired crunchiness. After the cabbage pretty close to your desired texture, add the bacon back in and toss it in. Remove from heat and serve hot.

For 4 servings: 1/2 head of shredded cabbage, about 4 cups, 1/2 a medium onion, more or less, chopped, garlic to taste, salt and pepper (go easy on the salt until you can taste the cabbage and add a little more if you want), 1/4 tsp black pepper, a sprinkle of red pepper flakes (optional) If the bacon is really lean, you can add some olive oil to the pan.

I cut a medium to large onion in half across, and then cut the half and then cut the half like i would a pizza. Or you can coarsely chop the onion. I like bigger chucks that don't end up caramelized.
I cut the cabbage pretty thin, and slice the shreds if it is a big head. I put the cut cabbage into a colander and let it drain while the bacon fries.

I've used up to 7 whole cloves of garlic, a tablespoon of chopped garlic, again, it is just to taste and if you don't like garlic or onion, you don't have to put it in. I just saw a meme that baking is scientific, with everything measured and cooking is a free-for-all. lol

Hope you like it. I really think the older I get, the more I am like my Mom. I use onion and garlic in about every meal I make. lol

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Response to Marthe48 (Reply #3)

Tue Feb 23, 2021, 08:24 AM

4. That sounds good. I've been trying to think of a different side dish for broiled pork chops.

That would work as long as I don't go overboard on the bacon.

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Response to Vinca (Reply #4)

Tue Feb 23, 2021, 11:28 AM

5. You could skip the bacon

Or use less. I made it as a main dish. I usually add just 2 slices to a half head of cabbage, but I wanted to get the bacon used up.


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Response to Vinca (Reply #4)

Tue Feb 23, 2021, 09:54 PM

7. Try grating an apple into the cabbage instead

My Polish grandmother used to this, and apple goes well with pork as well as cabbage. It's a little sweeter, but still good. You can still cook the cabbage in bacon fat (although the bacon I've been getting recently produces little fat, dammit)

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Response to Retrograde (Reply #7)

Wed Feb 24, 2021, 08:31 AM

8. That's a good idea, too. Especially since I often make apple sauce for pork meals.

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Response to Retrograde (Reply #7)

Wed Feb 24, 2021, 12:24 PM

9. I need to add olive oil to the pan

Last edited Wed Feb 24, 2021, 06:36 PM - Edit history (1)

when I fry bacon.

I know people who put sugar in their sauerkraut. Very different flavor for me. My Mom was German-Czech, and taught me some recipes, but she did not like sweet food Her baked beans and coleslaw were unique.

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Response to Marthe48 (Reply #9)

Wed Feb 24, 2021, 05:55 PM

10. My grandmother made sweet and sour red cabbage

and I don't remember how: all I recall is how the color changed when she added the vinegar.

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Response to Retrograde (Reply #10)

Wed Feb 24, 2021, 06:36 PM

11. maybe red wine vinegar?

I think it makes things taste sweeter

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Response to Marthe48 (Original post)

Mon Feb 22, 2021, 03:59 PM

2. We will try this

Sounds yummy. Heard in our kitchen frequently - "never underestimate the power of bacon fat"!
Thanks for posting.

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Response to Marthe48 (Original post)

Tue Feb 23, 2021, 04:16 PM

6. Yum!

I like the sound of this, and I'll be trying it soon!

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