This was excellent. I did use less salt than specified but this recipe is definitely one I’ll make again and again. Thanks for sharing it MrsMDSmith (and calling my attention to it on the exchange; it was perfect timing as I was looking for a side to go with dinner!) *(6/18/09 Update)* I wanted to stop by again to thank you MrsMDSmith. You not only gave me a delicious side dish but I used the leftovers to make a main dish that I will probably also do again and again. I chopped the leftovers and mixed in 1/2 lb. of seasoned browned ground pork, rolled in egg roll wrappers and fried to golden perfection. I love a recipe that can give me two distinct meals!”
“This was excellent. I served it with ham, potato salad and black-eyed peas on New Year’s Day. I didn’t use all of the onion called for, nor did I use onion powder (didn’t have it). Like other reviewers, I cut the salt back (to 1tsp). Only a small dish left, and I intend to eat that as a snack later!”
“This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.”
6 slices bacon
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika
Cook the bacon in a large skillet over medium heat until crispy and cooked through.
Remove the bacon and place it on paper towels to drain. Chop into crumbles.
Stir garlic and onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.
Now add the cabbage immediately and continue cooking for another ten minutes, or untill softened.
Add the bacon crumbles on top, ⅓ cup of water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.
Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.
Taste and re-season if needed. Serve immediately. Enjoy.
Note – do get some carrots in the mix, that just adds a little something extra to the dish.