I have always loved fried cabbage. I first had it when I was in high school. We cooked it in our Home Economics Class. It was just fried cabbage and it was mixed with buttered noodles.
I fell in love with it then, and I have loved it ever since. It is a dish my family also loved through the years and something a few of them still make, if not all, the older ones at any rate.
My sister pinned this version the other day and from the moment I saw it I wanted to cook it. It comes from a blog called Cakes Cottage.
Admittedly, I immediately fall in love with anything that involves cabbage. Raw, cooked and everything in between, if cabbage is involved I am there!
I thought that the addition of bacon sounded quite tasty. The cabbage and onions actually get sauteed in the bacon drippings. Cabbage and bacon? Count me in!!
I have to say that here in the UK, we have amazing bacon. Our bacon is very lean. Even the streaky bacon, so I added a touch of olive oil when it came time to sauteeing the cabbage.
I added 1 medium carrot, which I chopped into bits, for colour and for sweetness. Carrots are another one of my favourite vegetables. They help you to see in the dark. Its true, my mother told me that and as we know mom's don't lie!
You could also add some other vegetables if you wanted to. But it was nice with just the cabbage, onion and carrot. I do think that possibly julienned runner beans would also be very nice, but then again, I also love runner beans!
I was going to toss it with some fried pierogi, but I didn't have any made, so Todd enjoyed his with some leftover ham and a baked potato leftover from the other day.
Can't you just imagine however, how very delicious this would be tossed together with some fried potato and cheese pierogi? I know! Fabulous!
After I had served his up I thought to myself I don't want a baked potato or leftover ham with mine. I fancy some noodles.
Cabbage and noodles truly are a marriage made in heaven. Big fat egg noodles, or skinny noodles. Rice noodles, or udon noodles. Any noodle in fact!
On its own however, this is fabulously tasty no matter what you choose to enjoy with it. Rich and salty and earthy. I think it is the earthy quality of cabbage that draws me in the most. I can never get enough of it.
I could eat this with a spoon. I could eat a huge plate of this and have nothing else and be in heaven. I could just eat and eat this forever. In fact if I could only bring one thing to eat to a desert island, it would be this. I love it that much!
Fried Cabbage with Bacon & Onions
Yield: 4
Author: Marie Rayner
Borrowed from a blog called CakesCottage. Quick and easy and delicious. I added a bit of something myself and I think my additions were fabulous, so do see the note at the bottom of the recipe.
Ingredients:
- 6 rashers of streaky bacon
- 1 large brown onion, peeled and diced
- 2 fat cloves of garlic, peeled and minced
- 1 medium head of white cabbage, trimmed, cored and sliced
- 1 medium carrot, peeled and chopped
- The following to taste:
- salt, black pepper, onion and garlic powder, paprika
- a knob of butter (optional)
Instructions:
- Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
- Add the onion and carrot to the bacon drippings. (Over here our bacon is very lean so there wasn't many. If you find that is the case, add a small splash of olive or rapeseed oil.) Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings. Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a nob of butter. Serve hot.
notes:
What I did:
The cabbage was very good on its own and my husband enjoyed. Once I had served him his (as a side dish) I added a splash of dark soy sauce, a splash of mirin, about 1 TBS of hoisin sauce and a pack of Udon noodles, and tossed all together, heating it all through. It was fabulous. Quite simply fabulous. Nummo!
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This is how I enjoyed mine on the day. With big fat Udon noodles and a splash of soy sauce. It was incredibly yummy!
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