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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
DIRECTIONS:
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
minutes.
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.
