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SOUTHERN FRIED CABBAGE 'N BACON.
This is an old stand-by "soul" recipe A simple but delicious meal. In the military (U.S.C.G.)
where I served my time as a cook, this was every bit as popular as the famous SOS or chipped beef on a shingle.
INGREDIENTS: SERVES 4
● 3 pounds cabbage head
● ˝ pound sliced bacon
● ˝ cup water
● 1 tablespoon sugar
● 1 tablespoon salt
● ˝ teaspoon freshly ground black pepper
1. Cut the cabbage into quarters. Remove any wilted and discolored outer leaves and cut out
the core from the cabbage pieces. Cut the cabbage into a large 1 inch dice.
2. Cook the bacon in a 4-quart pot over medium heat until crisp. Remove the bacon to paper
towels to drain. There should be about 1/2 cup of bacon drippings in the pan. Add the
cabbage to these drippings and cook without stirring until it begins to brown, about 3
3. Add the water, sugar, salt, and pepper and cook covered until the cabbage is tender,
about 20 minutes. Crumble the cooked bacon into the cabbage and serve hot.