So this little gem is just something I made for myself. Hubby doesn’t like cabbage…at all. But, I adore it and could eat it all the time. To me boiled cabbage is another one of those comfort foods that I crave. Normally I just add the bacon to the cabbage when it is cooking to infuse it with smokiness. This time I decided to fry the bacon off before hand, use the drippings then top off the cabbage with little crisp bacony goodness. It was amazing.
Ingredients:
1 ea Small Cabbage, Large Dice
4 ea Slices Bacon, Sliced (Or more, if you want extra bacon!)
1/2 Small Onion, Julienne
1 Tbl Butter
1/2 Tbls Each: Onion Powder, Garlic Powder
Seasoned Salt and Pepper to taste
Cut the bacon into 1/2 inch slices and fry in large stock pot over medium low heat. Cook until crispy, remove bacon bits and save for later.
While bacon is cooking, cut the cabbage into large chunks (discard the core or save for stock!) and slice the onion into a julienne.
With the reserved bacon drippings (liquid bacon, hehe) cook the onions over medium low heat until just a little color is on them and are translucent.
At this point add the cabbage and coat in the fat. Add water until the cabbage is just covered and add the dried spices.
Cover this and cook on a high simmer until cabbage is very tender. At least an hour will be needed for this step. Taste and adjust seasoning if needed. Add the butter just before serving and top with crispy bacon pieces when ready to eat! Yummy, I know this is an extremely simple dish but I thought you might enjoy it! Thanks for reading!
- 1 ea Small Cabbage, Large Dice
- 4 ea Slices Bacon, Sliced (Or more, if you want extra bacon!)
- 1/2 Small Onion, Julienne
- 1 Tbl Butter
- 1/2 Tbls Each: Onion Powder, Garlic Powder
- Seasoned Salt and Pepper to taste
- Cut the bacon into 1/2 inch slices and fry in large stock pot over medium low heat. Cook until crispy, remove bacon bits and save for later.
- While bacon is cooking, cut the cabbage into large chunks (discard the core or save for stock!) and slice the onion into a julienne.
- With the reserved bacon drippings (liquid bacon, hehe) cook the onions over medium low heat until just a little color is on them and are translucent.
- At this point add the cabbage and coat in the fat. Add water until the cabbage is just covered and add the dried spices.
- Cover this and cook on a high simmer until cabbage is very tender. At least an hour will be needed for this step. Taste and adjust seasoning if needed. Add the butter just before serving and top with crispy bacon pieces when ready to eat!
- Enjoy!
Dana DeVolk
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Alisha says
Oh, man. Cabbage is the bomb.com! A large part of my heritage is Czechoslovakian so cabbage is frequently devoured by yours truly, lol. That looks absolutely delicious–and so does the White Peach Sangria in the post prior to this one. I need you to teach me how to work some magic in the kitchen! I’m ashamed to admit that I’m a terrible cook.
This Silly Girl's Life says
Haha, you’re so silly. Thank so much, btw, I hope you might be able to learn a thing or two on here!
Rose @ Walnut Acre says
My husband and I both like cabbage, but my kids don’t so I usually fix it on evenings when the kids aren’t home for some reason. Your cabbage looks wonderful, you can’t go wrong with crispy bacon. 🙂
This Silly Girl's Life says
Bacon literally makes everything better. <3!
Diana Rambles says
What a yummy idea!! Thanks for sharing!
This Silly Girl's Life says
Agreed!
Fun Games 4 Girls says
Saluni Joy Here again to comment to your blog very nice and Delicious Recipes please can i make this recipes with out Onion Powder, Garlic Powder because the Reason of Food Allergy…Hope you reply me Soon…
Dana DeVolk says
Leaving it off any recipe is okay, it won’t be quite as flavorful but it won’t hurt anything!