Southern Sauted Cabbage

This southern favorite is so good and satisfying, you will wonder why you don’t make it more often.

Saint Patricks day is right around the corner and the stores are full of corned beef I have made corned beef many times and I love the combination. Sometimes thought I just want bacon. I love when cabbage is cooked in bacon fat. It just gives it such a wonderful flavor. It is a very comforting recipe for me not only because my family is Irish, but I am also southern and we sure do love our bacon and our cabbage.


So if you are looking for something a little different than the usual corned beef and cabbage why not use bacon?  This is a pretty quick meal. You could make it for a weeknight dinner or you could cook it over the weekend and just reheat it when you want to eat dinner. Sometimes I will add a bit of caraway seeds. I didn’t this time because I didn’t have them.

Fried Cabbage with pecans

Ingredients:

1 pound bacon

1 head cabbage

1 medium onion

2 teaspoons pepper or to taste

2 teaspoons salt or to taste

8 ounces mushrooms sliced

1/4 cup pecans

1 teaspoons pepper

 

 

Directions:

Cook bacon in pan until evenly browned about 10 minutes. Remove bacon from pan and set aside. Leave drippings in pan. Chop cabbage and onions and add cabbage and onions to pan. Add seasonings. Cook cabbage and onions for 15-20 minutes or until tender. Add mushrooms and cook another 10 minutes. Add pecans and return bacon to pan. Allow to cook for an another 5 minutes.

Peace be with you,

Veronica