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This is a one-pan dish so begin by frying the bacon in a 4-quart pan. When bacon is very well done, remove all the grease except 1 tablespoon. I usually just spoon it out. Fry coarsely chopped onion until almost clear, add minced garlic last to avoid a bitter taste. Add about 1/2 cup water and deglaze the bottom of the pan. Add 1 tbsps. chicken bouillon and hot sauce to taste. Usually about a tablespoon but that will depend on the brand of sauce and how hot you can handle it. Add coarsely chopped cabbage and another cup of water. Stir occasionally over med-high heat until cabbage is almost cooked and tender. Next add the eggs. I usually just drop in the eggs, break the yolks and let them sit on top to cook a few minutes before stirring them in. You want them to be noticeable pieces of egg and not just a thickening agent. Pepper to taste. I think the bacon and bouillon add plenty of salt. Serve over rice. I would recommend Jasmine. Also, if you're feeling especially extravagant, you can add some thawed popcorn shrimp in for the last few minutes.
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