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Fried Cabbage II

Fried Cabbage II

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Jen

Jen

Cabbage and onions are sauteed in bacon grease, and served with a splash of vinegar, for a tangy, hearty dish that will surprise you.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
  2. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
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Reviews

rowdy
296

rowdy

1/1/2006

OMG Jen - Thank you so much. This review is from a person who had to go outside when my mom or anyone cooked cabbage! Could not stand the smell. This recipe is great. The only thing I did different and proably everyone else knew to do this - but I have never, ever cooked cabbage - I did add salt and pepper and covered it to help wilt the cabbage faster. Not for too long and when thoroughly cooked, it was still a little crisp and delicious. I loved it and my family did as well. I am 67 y/o and considered to be a good cook in my circle, but this recipe absolutely tops all of mine. Thank you so very much. A fan!

Angel Canon
223

Angel Canon

12/5/2005

I did a vegetarian version - loved this dish. I fried onion and a clove of garlic in butter rather than bacon, and added balsamic vinegar rather than cider - it was delicious, will definetly be making agin. (I served it with a cheesy tomato vegetable casserole and it was great!)

JAREDTHEGREATER
216

JAREDTHEGREATER

2/23/2004

I am not sure what those who gave the recipe "mediocre" or bad ratings were expecting. As one can see, it is a very simple recipe with a very simple result. I would not omit the vinegar, as in such a small amount compared to the volume of cabbage, i dont feel that it could be offensive. but i do think it adds a subtle and important flavor. I also suggest increasing the amount of bacon to your taste. I mean, its bacon, so the more the merrier. i used 5 slices. also, this is one of those dishes that makes for leftovers that get better and better.

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