Fried Cabbage & Bacon Recipe by Karl
Fried Cabbage & Bacon Cooking Instructions 35 minutes 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Paleo Zucchini Fritters Cucumber Salad Ukrainian Borscht (Beet Soup) Low Carb Braised Beef Stew Broccoli Salad Paleo Zucchini Fritters Cucumber Salad Ukrainian Borscht (Beet Soup) Low Carb Braised Beef Stew Broccoli Salad Dalgano Coffee Green chutney Coconut filling La Mexicana Pizza Pork Chops with Spicy Orange Bulking Season Porridge New Age Egg Salad Seafood pasta Malai Kofta Chicken Porridge Dalgano Coffee Green chutney Coconut filling La Mexicana Pizza Pork Chops with Spicy Orange Bulking Season Porridge New Age Egg Salad Seafood pasta Malai Kofta Chicken Porridge