Tasty Thursday Challenge is just some comfort food from our home to yours.
We had extra bacon in the refrigerator, a notable staple in a Rural Missouri home.
So What to Do??
Sweet to your palette and a pretty good side dish.
So I'm going to be generous and share the recipe.
But first a couple pictures and a note on pan size.
You need a deep, large skillet with a lid.
The cabbage will appear not to all fit, but it cooks down considerably.
This is a half full pan, another half of the cabbage to go.
After a few minutes, you'll notice some of the leaves turning translucent. It's time to finish adding cabbage at that point.
So my recipe:
- Large skillet (as I said)
- 1/2 pound of bacon. *we cook it all and save some for other salads later.
- 1 head cabbage chopped and stem discarded
- medium onion chopped
- a good sized handful of sugar
With a pair of cooking shears, take out half the bacon and cut it in 1 inch or so pieces and cook til done. Cutting with shears beforehand allows you to cook it and not worry with the crumbling later. Saves burned fingers too.
Drain all grease except a couple tablespoons. Add the chopped onion and then slowly add the cabbage, allowing it to cook down some before adding the whole amount. Add salt, pepper to your taste. The handful of sugar is to bring out the sweetness of the cabbage. It really does make the difference. Cover and stir occasionally. Cook until cabbage is done.
If you like a little punch, add some pepper flakes. Parmesan cheese topping is pretty awesome too.