Simple Way to Make Award-winning Fried Cabbage & Bacon

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Award-winning Fried Cabbage & Bacon. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fried Cabbage & Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried Cabbage & Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fried Cabbage & Bacon is 6 People. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fried Cabbage & Bacon estimated approx 35 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Fried Cabbage & Bacon using 8 ingredients and 4 steps. Here is how you cook it.

A friend of mine, the same one who was talking about stuffed cabbage, was reminiscing about another thing his grandmother used to cook for him. I listened and said I could probably make it... so he bought some cabbage and bacon and I gave it a shot. He ate damn near all of it. I was happy to bring him down memory lane.

Ingredients and spices that need to be Make ready to make Fried Cabbage & Bacon:

1. 1 Head Cabbage
2. 6-8 Slices if thick cut bacon
3. Half Stick Butter
4. Few Cloves Garlic
5. Onion Powder
6. Garlic Salt
7. Black Pepper
8. Chicken Stock

Instructions to make to make Fried Cabbage & Bacon

1. Core your cabbage and slice it up. Put in a strainer or colander or whatever and wash it. Let it drain for a bit.
2. Start cooking down the bacon with the garlic. You don’t have to incinerate it. You’re just trying to get the fat out of it to pan fry the cabbage.
3. When you’ve got the fat rendered out of the bacon, throw the cabbage in and season it well. (I go a little heavier than usual on the salt because it’s going to steam afterwards). Throw the butter on top of the cabbage and cover with lid. When the butter has melted, stir it up and continue to fry until it’s got some colour. Add about a half cup of stock, cover and steam until evaporated and fork tender. If it’s not fork tender, (it can have a little crunch) add more stock and keep steaming.
4. When liquid is evaporated and cabbage is tender, heat it with some high heat, mixing with tongs frequently. It’ll give it the last bit of colour to bring it home.

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