Fried Cabbage

This classic side dish isn't truly fried, but still cooks in plenty of butter and bacon drippings. A dash of Worcestershire adds an extra savory note. Dovetailing Tip: Cook an additional 12 slices of bacon and reserve the bacon drippings to be used on day 3 in Broccoli Soup and on day 4 in Wilted Spinach Salad with Hot Bacon Dressing.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 63

2 tablespoons unsalted butter
4 slices bacon (about 3 ounces) sliced crosswise into 1/2-inch strips
1 medium onion, diced
3 cloves garlic, sliced
1/2 large head green cabbage, quartered, cored and sliced crosswise into 1/2-inch-thick slices
Kosher salt and freshly ground black pepper
2 teaspoons Worcestershire sauce

Place the butter and the bacon in a large Dutch oven or pot with a lid over medium-high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). Using a slotted spoon, remove the bacon to a paper-towel-lined plate and reserve (do not wipe out pot).

Add the onion, garlic, and 1/2 teaspoon salt to the pot, stirring frequently with a wooden spoon and scraping up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 8 minutes.

With the heat at medium-high, add the cabbage, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage starts to soften, 5 minutes. Reduce heat to medium-low or low and cook, covered, until the cabbage is very tender, with a little bit of texture remaining in the thicker rib pieces, 12 to 15 minutes, stirring occasionally to make sure the bottom isn¿t getting too dark.

Uncover the pot and increase heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid in the pot. Add more salt and pepper, if necessary, transfer to a serving bowl and top with the reserved bacon bits.


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