Southern Pan Fried Cabbage

Southern Pan Fried Cabbage

Southern Pan Fried Cabbage
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Smothered cabbage is a classic Southern side dish that's great to serve with chicken, pork chops, or pretty much any main dish! This recipe for Southern Pan Fried Cabbage is a recipe with bacon, cabbage, onion, and just a few other ingredients that only takes about 20 minutes to make. It's a great budget-friendly side dish recipe to make for a weeknight dinner or bring to a church supper or potluck. You can also serve this recipe at your New Year's party to represent future prosperity! This is an excellent dish no matter what time of the yer you make it.

Cooking Time20 min

Cooking MethodSkillet

Cooking Vessel SizeLarge pan

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So I don't normally make cabbage except for St. Patrick's Day because no one in my family seems to like it. They'll eat it that one day and then turn their nose up when I mention it again. I might be able to get them to try this because of the bacon factor. They love bacon! I bet the beef boullion is so yummy in this recipe adding great flavor. I think I'm going to give this one a try because I miss cabbage the rest of the year.

we make a similar fried cabbage recipe at home except instead of bacon we use red, green and yellow chillies. it gives it a beautiful colour and wonderful taste with just a hint of curry powder . This side dish normally goes well with a rice dish or spaghetti.

The person who posted this recipe mentioned in her blog that this is a great side dish. I think it could also be a great addition to a main dish (i.e., she mentioned corned beef and cabbage). If added to a main dish, I dont think the bouillon would be necessary (I think it, in addition to the bacon, adds extra flavor to the cabbage which would come from the main dish itself). For a more vegetarian approach (as my family is vegetarian), I would probably nix all the meat ingredients and maybe make it more of a salted type of cabbage. Some kind of other sauce might also help to add a bit of flavor (i.e., soy sauce or oyster sauce) in lieu of the meat.


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