Pan-Fried Cabbage 6 servings
3 slices bacon, chopped
About 1/4 cup chopped onion
6 cups cabbage, cut into thin wedges -- see tips for prepping that follow the recipe
Fresh thyme sprigs, optional
About 2 tablespoons water or broth
Pinch granulated sugar
Kosher salt and coarsely ground pepper to taste
About a tablespoon cider vinegar
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2. Cook onion in the hot bacon fat until tender.
3. Add cabbage, and stir in thyme, water, sugar, salt, and pepper. Cook until cabbage wilts and is tender, about 15 minutes, adding lid after about the first 5 minutes.
4. Stir in bacon. Splash with vinegar before serving.
Prepping the cabbage:
|After washing the cabbage and removing any damaged outer leave, cut the cabbage in quarters |
(a large knife works best for this task). Then cut out the core, as shown above.
|Cut the cabbage into bite size pieces.|