Fried Cabbage

From: Chef #1287022

On Jun 18, 2009

Yeah, baby. Never had cabbage other than in a slaw. This was fabulous. I used olive oil and crumbled bacon bits. Cooked until the cabbage was lightly caramelized. (I skipped the peppers as well).

From: Pandora Spocks

On May 5, 2009

I have made this twice and both times have been thoroughly pleased with the outcome. When we make bacon for breakfast, I save the bacon grease so I used that and 2/3 cup of Hormel brand real bacon bits instead of the pound of bacon called for (saves time not having to chop all that bacon). I also left out the red pepper flakes since I have little ones. I coarsely chopped 2 small heads of cabbage and cooked for about 30 minutes. I have always loved cabbage, but this is my favorite cabbage recipe now. Both times I've made it, my husband has said it was the best part of the meal. Thanks for a 5 star winner!

From: Miss Annie

On May 4, 2002

Thanks JoAnn for submitting this recipe. We liked it a lot. I followed your recipe, except I took out some of the bacon drippings and added a little white wine. It didnt take very long to make this wonderful dish, and I will make it again. Like the other reviewer, I added the bacon after I removed it from the pan, because I like crunchy bacon. It was awfully good!

From: carlaj

On Jan 17, 2002

I love cabbage. I did remove more than half of the bacon grease. I added the cabbage into the same pan and stirred to coat it, then added about a half a can of beer for the cooking/braising liquid and added the chopped bacon at the end of the cooking time and my motto is the hotter the better so I aded more pepper flakes. Topped it off with an alka seltzer...I can`t believe I ate the whole thing!!