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Easy Fried Cabbage




Source of Recipe


Lisa Bryan at Downshiftology.com


Recipe Introduction


I’m not a fan of cooked cabbage and even I liked this. Caramelized and a great combination of sweet and savory. I made a couple of additions. I loved the stone ground mustard in it, but thought it could use the tang of the Dijon, so I used that, too. And I added about 1/4 cup of brown sugar. I decided to forgo salt and I’m glad I did. The webpage has a good video showing her method. The original recipe calls for SMOKED paprika, which we don’t care for, so I just used regular – probably twice as much. My notes are in brackets [ ].


Recipe Link: https://downshiftology.com/recipes/fried-cabbage/#wprm-recipe-container-40830

List of Ingredients




6 pieces bacon, cut into 1-inch pieces
1 small onion, diced
3 garlic cloves, minced
2 T. stone ground mustard (or Dijon mustard) [see note above]
1/2 t. paprika
1/4 c. brown sugar [see note above]
1 small head cabbage, sliced and chopped
kosher salt and freshly ground black pepper, to taste


Recipe



Heat a VERY large sauté pan on medium and cook the bacon. Cook until crispy and drain on paper towels. Leave about 2 T. of grease in the pan [retain the rest of it – I ended up using it towards the end of cooking].

Add the onion and cook until soft and translucent. Add the garlic and cook for one minute, stirring. Add the mustard, paprika, salt and pepper and stir to mix. [See my note above regarding salt. Also, this is where I used both mustards and added the brown sugar]. Top with the sliced cabbage and use a couple of large spoons to toss until coated with everything in the pan. Keep tossing every few minutes and sauté for another 12-15 minutes [it took more like 20-25 for me.] When done, the cabbage should be soft (but not mushy) and caramelized. Add the bacon back into the pan and mix well.

Serves 8-10