FRIED CABBAGE WITH BACON, ONION, AND GARLIC - middleeastsector
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FRIED CABBAGE WITH BACON, ONION, AND GARLIC

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Fried cabbage with bacon and onions – salty, sweet, buttery, hearty, and so delicious – this Irish inspired recipe is a huge hit for the whole family! If you love salty, sweet, buttery, rich flavors from fried cabbage with crisp and crunchy bacon, this recipe is for you. Popular in both Irish and Southern households, this humble side dish is a nostalgic classic that is hearty and delicious – and works in a variety of low-carb diets – including keto eating plans.

Here at Sweet C’s, we have lots of types of readers – those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen. We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

 

INGREDIENTS LIST:

One pound.Of bacon finely chopped bacon
A medium chopped onion.
2 Pounds.Of cabbage, finely diced.
1/4 t spoon.Of red pepper flakes.
2 minced garlic cloves.
1/2 t spoon.Of black pepper.
1 t spoon.Of olive oil.
1/2 t spoon.Of salt.

 

INSTRUCTIONS:

Step 1 – First, you’ll need to fry the bacon until crisp-brown and the fat drains, stirring regularly.

Step 2 – Then, remove the bacon from the pan and place it on paper towels to drain.

Step 3 – After that, you can take a pan and heat the oil over medium heat. Add the chopped onion and minced garlic to the pan and stir until the onion and garlic are transparent.

Step 4 – Now add the cabbage, pepper flakes, and salt to the pan and stir constantly until the cabbage is cooked; if you want it softer, cover the pan with a lid to generate steam.

Step 5 – And to finish, you should add the fried bacon pieces to the skillet at this point, and stir everything together.

 

NOTES:

– If you want your bacon to stay crunchy, crispy, and wonderful in this dish – while also infusing the dish with plenty of bacon flavor – it’s important to crisp it first and then remove it to the side while the cabbage cooks.

– It may be stored in the refrigerator for up to two days and reheated in a hot frying pan, although it is best served immediately after preparation.

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