Monday, January 4, 2016

Fried Cabbage with Bacon

Have you made any resolutions for 2016? I have resolved to remove all the things out of my life that don't bring me joy and strive to embrace the things that do. Thankfully, that out with the unjoyful list is very, very short. We also plan on continuing our healthy eating. Just because the diabetes concern is gone, we will still be mindful of what we eat. Does this mean we won't add a few old favorites in from time to time? Absolutely not! Now that we have portion control under control, we are finding a lot of the "bad" isn't quite as bad.

Andy and I spent a relatively quiet holiday season. We were blessed with some much needed time off. 2015 was very stressful so we were glad to end it on a high note. The weather could have been nicer, like in the 70s, as it was the previous week, but time off whether it's cold and flooding rain is still welcome. Maybe it was a sign from above to SLOW DOWN???

We did fix our traditional New Year's Eve fare including hog jowl and black-eyed peas but opted for fried cabbage instead of turnip greens. This was easy and so delicious.

1 head of cabbage, rough chopped
1/2 lb. bacon (reserve drippings)
1 large onion
1-2 tsps each: Salt, pepper, onion powder and garlic powder to taste

In your largest skillet, fry the bacon. Reserve all the grease but two tablespoons. Set cooked bacon to the side. Once it cools, crumble/chop into small pieces.
  While the bacon is frying, chop a large onion.
  Cook onions in the bacon grease until tender. Season with a little salt.

 Add the chopped cabbage a little at a time. Blend with the onions. As it cooks down a little, keep adding until all cabbage is incorporated. You may have to add in a little extra bacon grease as needed.
Add a little more salt and the remaining spices. Cover and cook until the cabbage is tender.

Stir in crumbled bacon and cook until heated through.

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