Neither my husband or I grew up eating cabbage. The mushy stewed cabbage that I watched my mom make, didn’t rate high on the appeal meter for me. By the time the cabbage was stewed for an hour or two, it no longer resembled the crisp green veggie we bought at the store. A year or two ago I started experimenting with cooking leafy greens like spinach and kale and decided to give cabbage another try. I wanted to find a way to cook it that didn’t take so long and preserved some of the texture of the leaves. Sauteing and finishing off with a steam works perfectly. If you like your cabbage with a little more firmness, reduce the water to 2 tablespoons. Try adding garlic, horseradish, or jalapenos peppers for a completely different taste. Bagged cabbage mix can be substituted for a head of cabbage.
Southern Fried Cabbage
1 cabbage thinly sliced
1 small onion thinly sliced
2 pieces thick sliced hickory smoked bacon
1/2 teaspoon coarsely ground black pepper
1/4 cup water
1. Heat skillet to medium heat.
2. Dice bacon and add to skillet.
3. Cook bacon until crisp and remove.
4. Add onions and saute in bacon grease until almost translucent.
5. Add cabbage and saute with onions for 8 minutes. Add bacon back to skillet with black pepper.
6. Add water, turn heat to low, and cover. Let cook for about 10 minutes or until cabbage is soft but not mushy. Cooking time may vary based on how thinly the cabbage is sliced.