So this little gem is just something I made for myself. Hubby doesn’t like cabbage…at all. But, I adore it and could eat it all the time. To me boiled cabbage is another one of those comfort foods that I crave. Normally I just add the bacon to the cabbage when it is cooking to infuse it with smokiness. This time I decided to fry the bacon off before hand, use the drippings then top off the cabbage with little crisp bacony goodness. It was amazing.
1 ea Small Cabbage, Large Dice
4 ea Slices Bacon, Sliced (Or more, if you want extra bacon!)
1/2 Small Onion, Julienne
1 Tbl Butter
1/2 Tbls Each: Onion Powder, Garlic Powder
Seasoned Salt and Pepper to taste
Cut the bacon into 1/2 inch slices and fry in large stock pot over medium low heat. Cook until crispy, remove bacon bits and save for later.
While bacon is cooking, cut the cabbage into large chunks (discard the core or save for stock!) and slice the onion into a julienne.
With the reserved bacon drippings (liquid bacon, hehe) cook the onions over medium low heat until just a little color is on them and are translucent.
At this point add the cabbage and coat in the fat. Add water until the cabbage is just covered and add the dried spices.
Cover this and cook on a high simmer until cabbage is very tender. At least an hour will be needed for this step. Taste and adjust seasoning if needed. Add the butter just before serving and top with crispy bacon pieces when ready to eat! Yummy, I know this is an extremely simple dish but I thought you might enjoy it! Thanks for reading!
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