Fried Cabbage

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I love cabbage. I know some people don't like the smell of it cooking, and some folks don't like the after-affects (my husband has a problem with cabbage for this reason), but I love the taste, and it's nutritious and cheap. As a result, I am always on the lookout for new ways to serve cabbage as a side dish. This recipe could not have been easier, with a total of four ingredients. And with one of those ingredients being bacon -- yum. I bet you could add a couple of tablespoons of cider vinegar mixed 2:1 with sugar at the very end and get a great sweet sour cabbage. I'll try that next time and let you know what I think. In the meantime, try it plain and simple with bacon and I bet you'll love it. I think St. Patrick's Day would be a great time to give it a go.

Note: I used half a head of cabbage and it easily served six. If your crowd really loves cabbage go for the whole head.

Fried Cabbage

serves 6

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4  bacon slices

1  large head fresh cabbage, coarsely chopped (or a half for smaller portions)

1 t.salt

1 t.  pepper

Cook bacon in a large skillet 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.

Add cabbage to hot drippings in skillet; sprinkle with salt and pepper. Sauté cabbage over medium-high heat 10 to 12 minutes or until tender. Sprinkle with bacon.

Serving suggestion: Especially yummy with some Beer-Braised Bratwurst  (grilled or not) and mashed potatoes

Source: myrecipes.com

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