Food and Recipe's

FRIED CABBAGE

This fried cabbage recipe is a super easy side dish that goes with just about any meal. It's flavorful, budget-friendly comfort food at its best!

AUTHOR: Beth – Budget Bytes
Close up overhead view of fried cabbage in a skillet.

4 SERVINGS (about 1 cup each)

PREP 10 minutes

COOK 20 minutes

TOTAL 30 minutes

INGREDIENTS
  • 4 oz. bacon ($1.33)
  • 1/2 head green cabbage (about 1.25 lbs or 6 cups chopped) ($0.99)
  • 1 yellow onion ($0.37)
  • 1/4 cup chicken broth ($0.52)
  • 1/2 tsp seasoning salt ($0.05)
  • 1 Tbsp butter ($0.13)

INSTRUCTIONS​

  • Add the bacon to a very large skillet and cook over medium heat until the bacon is brown and crispy. Remove the bacon from the skillet and drain the excess bacon fat, leaving about 2 Tbsp in the skillet (reserve the drained fat for later).
  • While the bacon is cooking, finely dice the onion and chop the cabbage into 1-inch pieces.
  • After removing the bacon from the skillet, add the diced onion and continue to sauté over medium heat until the onions become soft and translucent (about 5 minutes). The moisture from the onions will begin to dissolve the browned bacon bits from the bottom of the skillet.
  • Once the onions are soft, add the chopped cabbage and chicken broth. Continue to let the cabbage cook over medium, stirring occasionally, until it has softened, most of the liquid has evaporated, and the edges begin to brown. If the skillet dries up before the cabbage is soft, add 2 Tbsp of water and continue to sauté until softened.
  • Once the cabbage is soft and the liquid has evaporated, add the butter to the skillet and stir until it has melted and coated the cabbage. Turn the heat off and add the seasoning salt, starting with ¼ tsp, then adding more to taste.
  • Finally, crumble the cooked bacon and stir it back into the cabbage. Give the cabbage a taste and adjust to your liking. Garnish with some freshly cracked pepper, serve, and enjoy!
 
Homemade Cabbage Rolls are so flavorful & filling. With meat, rice, sauce, and cabbage, they’re just like Grandma used to make!

Ingredients:

1 medium head cabbage (3 pounds)

1/2 pound uncooked ground beef

1/2 pound uncooked ground pork

1 can (15 ounces) tomato sauce, divided

1 small onion, chopped

1/2 cup uncooked long grain rice

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon snipped fresh dill or dill weed

1/8 teaspoon cayenne pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 teaspoon sugar



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Directions:

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Enjoy!
 
 
I, like most people, love perfectly crispy bacon. Whether I cooked it in the oven or in a skillet, I always thought the only way to achieve this was by laying out the strips perfectly flat and fussing with them as little as possible. Then I learned how Snoop Dogg cooks his bacon.

I was reading Jess Damuck’s cookbook Salad Freak, and she said Snoop Dogg taught her how to make the crispiest bacon, ever. Damuck worked for Martha Stewart for about 10 years, so she has spent a lot of time around the two in the kitchen. She said one day she watched in shock as he simply dumped a giant clump of bacon into the pan and casually stirred it around with tongs for about 15 minutes — only to get perfectly crispy curly bacon!

It went against my every impulse, but I had to try it. Sure enough, this method gives me perfect bacon every single time and I am never going back.

Bacon cooking in skillet with wooden spoon

Credit: Rachel Perlmutter Credit: Rachel Perlmutter

Why It Works​

Stirring allows the bacon fat to render more evenly and slowly for perfectly crispy bacon. Because you don’t need to lay out the strips in a single layer, you can cook more bacon at a time instead of working in batches. This method works best with bacon that isn’t super thick-cut because it curls up more easily. The curly texture of the bacon makes it even more crispy than if it was flat.

How to Make Bacon, Snoop Style​

  • Heat the skillet. Warm a large cast iron or other skillet over medium heat. You don’t need to add any oil because the bacon has plenty.
  • Separate the bacon. Bacon comes packaged in a little brick. To make the stirring easier, I like to separate the strips before cooking.
  • Add the bacon. Dump 1 pound (or less) of your favorite bacon into the skillet and cook, stirring occasionally, until very crispy, about 15 to 20 minutes.
  • Drain the bacon grease. Transfer the crispy-curly bacon to a paper towel-lined plate, then use as you please!
 
i hate crispy bacon. lol
#iknowimaheathen
 
On the bacon scene - lower heat and slower cook. Allows the fat to render, but the lean doesn't get burned.
 
Tonight's dinner was a roasted pork butt, with apple sauce and beets.


Started off with a rub on the pork, and let it work its way in for a while. After that, I gave it a half hour blast at 420 degrees, took it out of the oven, gave it a Dijon mustard crusting, topped that with the rest of the rub, and then slow roasted the meat until it hit 177 degrees.

Then I let it sit until the carryover took it up to 182 degrees, carved that bad boy, and we feasted.



Side note: I am absolutely loving my ThermoWorks oven thermometer. Between this one and my instant read, ThermoWorks has been well worth the money spent.
 
Last edited:
Deus Irae said:
Tonight's dinner was a roasted pork butt, with apple sauce and beets.


Started off with a rub on the pork, and let it work its way in for a while. After that, I gave it a half hour blast at 420 degrees, took it out of the oven, gave it a Dijon mustard crusting, topped that with the rest of the rub, and then slow roasted the meat until it hit 177 degrees.

Then I let it sit until the carryover took it up to 182 degrees, carved that bad boy, and we feasted.



Side note: I am absolutely loving my ThermoWorks oven thermometer. Between this one and my instant read, ThermoWorks has been well worth the money spent.
Click to expand...
Why so high? Trichinosis dies at 143F, and parasites at 137F. Slow roasting to 145F should carry over to 150-155F. Don't kill your pork. (Plus, current raising and processing procedures have greatly reduced the rates of either).
 
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