Lois Chitwood
Fried cabbage, oh my goodness, does it get any better that this? Well, I suppose anything is better when you add in a little bacon and a slice of good old cornbread.
As usual, I would add in a little more fresh chopped onion on the side. I know this already has onion added, however, you are talking with an expert onion lover. I know there are those among us who don’t like onions. Some may be allergic to them and can’t even be anywhere near an onion without getting a headache. Whatever the reason, we all have our choice of things we like or not.
That’s one reason I give you all so many choices or “to suit your taste and desires.” Like in this recipe, I’m sure some people will choose to use the bacon grease to cook the cabbage in and that is perfectly fine; I’d rather use canola oil instead.
Can you imagine what this world would be like if everyone on the earth loved onions as much as I do? For sure there would be a shortage and I’d just have to manage somehow. So you see it all works out, those who don’t like onions leave plenty for those of us who do. Love to you all my dearest friends.
God bless you all and enjoy!
O sing unto the LORD a new song: sing unto the LORD, all the earth.Sing unto the LORD, bless his name; shew forth his salvation from day to day. Declare his glory among the heathen, his wonders among all people. For the LORD is great, and greatly to be praised: he is to be feared above all gods. For all the gods of the nations are idols: but the LORD made the heavens. Honour and majesty are before him: strength and beauty are in his sanctuary. Give unto the LORD, O ye kindreds of the people, give unto the LORD glory and strength.
– Psalm 96:1-7
Fried Cabbage With Crumbled Bacon
• 3 to 5 slices of bacon
• 1 to 2 tablespoons vegetable oil (I use canola) Please note you have a choice you can choose to use some of the bacon grease if desired, or do like me and discard bacon grease and use the canola oil.
• 1 large to medium cabbage “the size depends on your need of servings needed.” Cut cabbage into desired pieces, place in colander and rinse with water, then set aside to drain.
• 1 medium onion chopped (optional)
• Small pinch of sugar (optional)
• 1 Teaspoon salt or to taste
• 1 Teaspoon black pepper
In a medium size pot over low heat, cook bacon until thoroughly cooked and crispy, turn heat off and remove bacon to drain on paper towels. Using paper towels, discard bacon grease and return pot to low heat, adding in prepared cabbage, onion, sugar, salt and black pepper, stir well cooking over medium heat until desired tenderness. Stirring often as this cooks, may add 1 to 2 tablespoons water if needed. Cooking about 8-10 minutes, or maybe longer if needed to your liking. Remove pot from heat and toss in cooked crumbled bacon. Serve warm with cornbread.