Wednesday, February 1, 2012

Southern Fried Cabbage

As an accompaniment to the Easy Pork Shoulder, I made Southern Fried Cabbage.

Southern Fried Cabbage

  • 7 slices bacon
  • 1 head cabbage, cored and coarsely chopped
  • 1 tablespoon white sugar
  • salt and pepper to taste

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.
The version that Wanda wanted me to make had onions in it, but because of Tom’s intolerance of the vegetable, I found a slightly different recipe and made that. I think it turned out pretty well, and surprisingly, Tom enjoyed it, too. The pork was also a big hit.

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