A Bacon Lovers Fried Cabbage

Posted on August 20, 2017

Fried cabbage is typically love it or hate it dish. There is no middle of the road. It is one of the dishes that your Grandma used to make and it stunk up the house. As a child, I hated cabbage and I hated the smell of cabbage. I hated sauerkraut and the smell sauerkraut was worse than the fried cabbage. I recently begun to enjoy fried cabbage and only by a recipe of my own creation. It could be in large part because of love bacon! I also learned to appreciate sauerkraut largely as a result my discovery on the tastiness of Reuben sandwiches.

Cabbage Patch

So why go to all of the trouble working on a recipe for a vegetable I can’t stand? My change of heart came when the man I married planted cabbage in the garden because he loves cabbage. I enjoying growing fresh vegetables and did not want the cabbage to go to waste just because I didn’t like cabbage. My husband and I attempted several different methods to frying cabbage. One night I threw a few ingredients and developed the Bacon Lovers Fried Cabbage. I am convinced now that fried cabbage is an oldie, but a goodie. It may not be the most refined dishes, but it reminds me of the comfort food made my grandmother and mother. For me that feeling is more important than any of the fancy dishes I have ever created or eaten. Even if it ain’t pretty! Enjoy!

Fried Cabbage

1/2 lb of thick cut bacon, diced into small cubes
1 medium cabbage, approximately 4 cups
1 teaspoon of season salt
2 dashes of cayenne pepper
1/4 cup of apple cider

Heat a large skillet on medium heat while dicing the bacon. Add bacon to the hot skillet and cook bacon until bacon begins to brown. While the bacon is browning, dice the cabbage. I like the cabbage diced small. I am not fond of the large pieces. Once bacon has begun to brown, add the cabbage, season salt, cayenne, and apple cider. Mix together and cook on medium heat. Stirring occasionally. Cook until all of the liquid has been soaked up by the cabbage and the cabbage is almost to the stage of starting to burn.

This is the sweet spot. It needs to be brown and bacon crispy but you don’t want the cabbage to actually burn.