Frizzled Skillet Fried Cabbage is a skillet fried and lightly sweet and tangy cabbage side dish for everyday meals.
Frizzled Skillet Fried Cabbage
By Sue Lau | Palatable Pastime
Frizzled Cabbage is my recipe of the day. No blogging group today so I will be posting this one solo. Which doesn’t happen as often since I participate in so many groups. But once in awhile. I do enjoy posting along with my food blogger peers and friends.
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As Autumn continues through mid December, I find the availability of green cabbage at the markets to be fabulous. This is a great time to put up kraut, make cabbage rolls and fill our kitchens with the aromas of soups and stews with cabbage, bok choy, kale, and others.
Cabbage is really economical as well, if you enjoy eating on the cheap. Rather than eating it just plain, a few simple ingredients can add loads of flavor as well as help minimize that cruciferous smell.
The best part of skillet cabbage is that it tends to smell less anyway since the water vapors aren’t carrying it everywhere.
Kept crisp-tender, this frizzled cabbage dish has all the attraction of hot slaw or coleslaw. Serve it with pan fried pork chops, ham, meat loaf or whatever is on the menu. It is very versatile.
Frizzled Skillet Fried Cabbage
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Frizzled Skillet Fried Cabbage
Frizzled Skillet Fried Cabbage
Ingredients
- 4 slices bacon (cooked crisp)
- 2 tablespoons reserved bacon drippings
- 1/2 large onion (sliced)
- 2 teaspoons powdered chicken bouillon
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon chopped garlic
- 1 tablespoon apple cider vinegar
- 1 pound green cabbage (shredded)
Instructions
- Saute until cabbage is slightly browned.
- Add vinegar and bacon and stir.
Notes
Nutrition
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