Fried Cabbage

Fried Cabbage

From “more soulful recipies”
I small head of green cabbage
a few strips of bacon cut into pieces or more as you like
1 large brown onion chopped very thin
salt and fresh ground black pepper to taste
cayenne to taste
heavy skillet with a lid
1 teaspoon of butter optional

In a heavy skillet over medium flame fry the bacon until crispy remove and save the drippings to flavor your fried cabbage. If you use more than a few strips of bacon be mindful of the oil it yields. 

Add the chopped onions to the skillet, turn the flame up a bit and fry for a few minutes. 

Add the cabbage to the same skillet a little at a time making sure the skillet remains hot and each new handful of cabbage is heard sizzling when you add them to the skillet, add the salt and pepper also.

Cabbages carry a lot of water and will easily go from frying to very watery. After you've fried the cabbage add the butter and bacon, put the lid on and let them simmer a while 10 to 15 minutes to allow the flavors to blossom.

 Taste the cabbage to make sure you have seasoned them well. Add a small potato quartered
if you've added too much salt, remember the bacon is also salty. My fried cabbages are usually well cooked and I serve them over brown rice with cornbread, but cabbage, not so well cooked all the time are an excellent, tasty inexpensive side dish. I have enjoyed cabbage with and without the bacon. Try cabbage fried with thinly sliced squash, carrots, onions and even thinly sliced okra
at times with raw tomatoes over rice. I hope you like the recipe.
Enjoy!