Recipe by Chef Curt
This is another of my grandmother's recipes that was made on a regular basis on the Baxter Farm. We always have a surplus of cabbage from our garden in the early summer and this is how they usually end up.
- 1⁄2 head green cabbage
- 5 slices bacon
- 1⁄2 medium onion
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon vegetable oil (optional)
Directions See How It's Made
- Dice bacon into small pieces and place in a large skillet over medium high heat to brown for 5 minutes. I find that my wok also does a great job on this recipe.
- Dice the onion and roughly chop up the cabbage while the bacon is browning. Add onion and garlic and allow to brown with bacon for another minute.
- There should be a couple tablespoons of bacon drippings in the bottom of the skillet but if it is the meatier high quality bacon add a tablespoon of vegetable oil as well and then add all the cabbage and seasonings.
- Stir the cabbage in well so that it gets coated in the oil and then allow it to brown and cook down for about 20 minutes, stirring again every few minutes so that it doesn't burn or scorch on the bottom.
- No doubt the kitchen smells a bit more Irish now, so serve and enjoy.