Mommy's Kitchen - Recipes From my Texas Kitchen: Southern Pan Fried Cabbage {For Good Luck}

Saturday, January 1, 2011

Southern Pan Fried Cabbage {For Good Luck}

We always have cabbage twice a year in our house. On New Years Day and also on Saint Patrick's Day. For New Years, cabbage represents money, aka prosperity.

We always stick to tradition. and have Black Eyed Peas and Cabbage for dinner. My husband will eat the black eyed peas, but wont touch the cabbage. Me, I love them both.

I actually kind of look forward to both holidays that we have cabbage because it's the one day that I never ever have to fight over food LOL.

For Saint Patrick's Day the traditional meal is Corned Beef & Cabbage. Were not big corned beef eaters in our house, but this cabbage recipe can be served with chicken, ham, smoked sausage or pork chops as well.

One of my favorites is with smoked pork chops. What ever meal you choose to serve your cabbage with I'm sure it will be fabulous. I hope you enjoy this recipe for a simple Southern Style Pan Fried Cabbage.



Serve with Hoppin John or Southern Black-Eyed Peas






 
Southern Pan Fried Cabbage

Ingredients:

3 - 4 - slices bacon, chopped
1/4 - cup vegetable oil
1 - teaspoon salt, or to taste
1 - teaspoon ground black pepper
1 - head cabbage, cored and sliced or cubed
1 - small onion, chopped
1/2 - cup water
1 - pinch white sugar
2 - beef bouillon cubes crushed or granules

Directions:
Place the bacon and vegetable oil into a large pot over medium heat.

Cook for about 5 minutes, or until bacon is crisp.

Add cabbage, onion, sugar, salt, pepper, water and crushed bouillon cubes to the pot; cook and stir the cabbage as it cooks.

Cook until tender but still crisp. I cooked mine about 10 - 15 minutes on medium heat.
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11 comments:

Sheila said... #

I grew up on fried cabbage, but my mom never put anything in it to spice it up a bit. This recipe was great with the bacon and beef cubes. We drizzle a little apple cider vinegar at the table.

Anonymous said... #

Bacon does not get crisp over medium heat in only 5 min, get a life and learn to cook!

Tina Butler said... #

Hmm no surprise you commented as anonymous. I would be embarrassed as well to comment like that. Learn some manners and get off my blog if you don't like what you read. And yes chopped bacon does get crisp in a little over 5 minutes. If you are going to comment why don't you read it correctly. (Cook for about 5 minutes, or until bacon is crisp). So Ma am with all do respect why don't you get a life or better yet learn some manners.

Amy R. said... #

This is definitely a keeper! We had this for dinner last night and were very pleased at the way it turned out.

Angelbybirth said... #

Some people need to learn reading comprehension before they bite off a piece to big to chew! Bless their heart! They must have not had a mama teach them!

CJ said... #

Mother always taught me "If you don't have anything nice to say, then say nothing". This recipe looks great. What if you omit the bacon?

Tina Butler said... #

If you want to omit the bacon I would just omit the oil and use a little bacon grease instead. You still get the flavor ,but without the bacon.

lelebell said... #

Thanks for the beef bullion suggestion. Just goes to show that even in my 7 decade, one can learn some thing new from you youngsters and improve
a family staple. My grandmother always added a thin sliced apple, not for everyone but we like it. Thanks

Anonymous said... #

Thank you for the ideas. I grew up on fried cabbage and corn bread but my mom ever put anything other than bacon drippings and a little water. This has added a lot of flavor and my family enjoyed it.

Anonymous said... #

This looks yummy! Plan to try very soon.

Anonymous said... #

Oh, my, this is so delicious!! I added a little cider vinegar which was awfully good as well. We'll be having this WAY more than twice a year :). Also wanted to add that it reheats beautifully and maintains that tender crispness.

Thanks for posting the recipe