There's something so comforting about the smell of bacon sizzling in a hot skillet, isn’t there? It transports me right back to my childhood kitchen, where my mother would whip up different delights, always with a little something extra. Today, I want to share my Fried Cabbage Recipe, a dish that brings together nostalgia and simple ingredients to create a meal that's not only delicious but also easy on the budget. Don’t be surprised if this becomes a staple in your household—it's that good!
Ingredients
When it comes to ingredients, I always look for items that are fresh and give me that warm, cozy feeling. The thick-cut bacon is a must; it adds the crispy crunch that harmonizes so beautifully with the tender cabbage. I often get my cabbage from the local farmer's market when in season, but any grocery store variety will do just fine. The apple cider vinegar? Well, let’s just say I find it to be the secret love affair in this dish that gives it a tangy twist, bringing out the sweetness of the cabbage perfectly.
Here’s what you'll need for this comforting bowl of goodness:
- 1 pound thick-cut bacon, diced
- 1 small onion, diced or thinly sliced
- 3 cloves garlic, minced
- 1 cabbage, cored and chopped into bite-sized pieces
- 1 tablespoon light brown sugar, packed
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt or seasoned salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons salted butter
See recipe card for quantities.
How It Comes Together
Making this dish feels a bit like a dance in the kitchen—there's a rhythm to the way the ingredients interact, the way they meld into something greater than themselves. First, I start with my trusty Dutch oven—oh, how I love that pot! It has seasoned over the years, just like the stories shared over meals within its embrace.
As the bacon sizzles away, the aroma fills the kitchen like a warm hug. I usually avoid cooking bacon on my best pajamas day because I know splatters will inevitably happen! But let the visual clues guide you—once it’s crispy and golden, I remove it from the pan, setting it aside to be that crunchy, meaty delight later.
Now, it's time for the onion and garlic. After discarding most of the bacon grease (though I always keep a couple of tablespoons—waste not, want not!), I let the onions simmer down to translucency while occasionally stirring. At this point, my kitchen feels like home, the milky aroma wafting up—there's nothing quite like it.
Finally, in goes the chopped cabbage, along with that secret sprinkle of brown sugar. I watch as the cabbage softens under heat, its fragrance shifting into an inviting sweetness that perfectly contrasts the savory bacon. You might find yourself lost in thought during these moments, reflecting on meals past, or perhaps, what comes next.
At last, I stir in the bacon and butter, a swirl of flavor swirling into a comforting bowl. I always catch myself tasting it before serving, wanting to check if the seasoning is right. Sometimes it feels like the dish has its own soul, and it lets me know if it's missing a pinch of this or that.
Substitutions
You’ll find that this recipe is incredibly forgiving. I’ve played around a bit, so here are some handy swaps:
- Bacon: Turkey bacon or smoked sausage offer great alternatives if you want a lighter option or a twist!
- Cabbage: Savoy or Napa cabbage work well if you’re looking for a different texture.
- Vinegar: A splash of lemon juice can give a similar tang if apple cider vinegar is out.
Equipment
Alright, let's talk tools. For this dish, I always reach for my Dutch oven. It’s a bit of a family heirloom, passed down from my late grandmother. The thing has been through so much with me! From making this recipe to cozy soups in winter, it’s lost some of its shine, but it’s packed with both love and history. Plus, it's perfect for even heat distribution.
Storage
Now, if you happen to have leftovers, which I seldom do—my family just devours it!—let it cool down and transfer it into an airtight container. It should keep in the fridge for about four days. But if you want to freeze it, go ahead! Just make sure it’s sealed tightly, and it’ll be ready to enjoy up to three months later. I still remember that time I found a forgotten container in the back of the freezer—surprise cabbage for dinner!
Serving Suggestions
This Fried Cabbage pairs beautifully with almost anything. Try serving it alongside grilled meats, perhaps that juicy steak you’ve been craving. Sometimes I plate it with a nice crusty bread—perfect for soaking up all the delicious juices! And don’t forget a sprinkle of fresh herbs on top; it always adds that final touch of bright flavor.
Top Tip
One key thing I’ve learned the hard way is to taste as you go! It may sound simple, but balancing flavors is key. Sometimes things might feel a bit off—maybe too tangy or too salty. That little taste can make all the difference. Adjusting as you go along allows the recipe to truly reflect your palate.
FAQs
Can I make it ahead?
Absolutely! You can certainly prepare it a day ahead. Just reheat on the stove over medium heat, adding a splash of water or broth if it seems dry.
Which apples are best?
If you’re adding fruit, I recommend granny smith for that sweet-tart balance or honeycrisp for a sweeter option. They hold up well when cooked too!
Can I skip the nuts?
Well, there aren’t any nuts in this recipe! But if you’re asking about something else, feel free to omit any ingredients you don’t want. The cabbage is the star here!
📖 Recipe
Fried Cabbage
Ingredients
Main Ingredients
- 1 pound thick-cut bacon, diced Adds crispy crunch
- 1 small onion, diced or thinly sliced
- 3 cloves garlic, minced
- 1 cabbage, cored and chopped into bite-sized pieces Any variety will do
- 1 tablespoon light brown sugar, packed Adds sweetness
- 1 tablespoon apple cider vinegar Provides tangy flavor
- ½ teaspoon salt or seasoned salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons salted butter Adds richness
Instructions
Preparation
- In a Dutch oven, cook the bacon over medium heat until crispy and golden. Remove bacon and set aside.
- Discard most of the bacon grease but keep a couple of tablespoons in the pan.
- Add diced onion and minced garlic to the pan, sauté until onions are translucent, stirring occasionally.
- Add the chopped cabbage and brown sugar, stirring to combine.
- Cook until the cabbage is softened, then stir in the bacon and butter. Taste and adjust seasoning if needed.
Notes
Nutrition
This Fried Cabbage Recipe is not just a meal; it’s a little piece of my home, infused with the love of family and the simple joys of life. I hope you and your loved ones enjoy it as much as we do!
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