WHAT ARE THE HEALTH BENEFITS OF CABBAGE?
Cabbage is packed with nutrients including Vitamin K, Vitamin C, potassium and magnesium. Cabbage helps to improve digestion and curbs inflammation. It also has the potential to help lower blood pressure and cholesterol levels.
HOW DO YOU MAKE FRIED CABBAGE?
This recipe starts with bacon, which gets cooked until crisp. A pile of diced onions go into the bacon fat to cook, then chopped cabbage is added to the mix. Everything gets cooked together until the cabbage is wilted. Add a little parsley and you’re ready to eat!
HOW DO YOU CORE A CABBAGE?
A cabbage core is typically tough and not optimal for eating, so you’ll want to remove your cabbage core before proceeding with the recipe. To core the cabbage, cut your cabbage head in half and use a knife to slice around the core to remove it.
TIPS FOR FRIED CABBAGE
- Don’t have bacon on hand? You can try another meat such as ham or smoked sausage. You’ll need to add some oil to the pan to compensate for the lack of bacon grease if you go that route.
- You can make fried cabbage with different varieties of the vegetable, such as purple cabbage, Savory cabbage and the traditional green cabbage.
- Don’t be tempted to buy a bag of pre-shredded cabbage for this dish. The cabbage should be cut into 1 inch pieces for the most authentic results
- Fried cabbage makes great leftovers, so make a double batch and save some for the next day!
To Make this Recipe You’Il Need the following ingredients:
- 1 medium head green cabbage, chopped loosely
- 3 slices bacon, chopped
- 1/4 large onion or 1/2 small to medium onion, chopped
- 1 TBSP Worcestershire sauce (optional)
- salt & pepper to taste
In a large pan cook the chopped bacon over medium to medium-high heat. Once the fat renders off and there’s plenty of bacon grease in the pan, add the chopped onion. Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods). Stir occasionally until cabbage is softened. I like some pieces to get a little pan browned so I don’t stir very often. Taste before serving as you may need to add more salt and pepper depending on your preference.