Cabbage is more versatile than one my imagine. It’s leaves are used as wrapping for a variety of dishes. It can become sauerkraut for sure. It can be boiled and steamed and paired with Corned Beef.
But one of my favorite cabbage dishes is fried cabbage.
Heat a large cast iron skillet or heavy frying pan on high. Into the pan place 4 strips of thick smoky bacon that have been cut into bite sized pieces. As bacon begins to brown add on chopped shallot. Cook on medium until bacon is crisp (don’t drain off drippings) and shallots are tender.
Chop a small head of cabbage into small pieces and stir into the bacon and shallots. Turn to coat with bacon, shallots and bacon drippings. Continue to cook on medium, turning frequently until cabbage begins to brown a little. Sprinkle with fresh ground sea salt and fresh ground black pepper. Reduce heat to low, cover and let the cabbage slowly cook until tender. Delicious!
- When chopping the cabbage it works well to slice it first and then stack and rotate the slices to cut into smaller pieces.