Hey friends, it's Rosie and in this video, I'm going to show you how I make my
southern fried cabbage. I uploaded this years ago, but this revised the recipe.
I'm going to start off by chopping up this cabbage, and you can either like,
chop it like I'll be doing - I'm going to leave it kind of chunky. But if you want
to shred it a lot better, you certainly can. So once we're done chopping up the
cabbage, we're going to head over to our sink and we're going to rinse the
cabbage under cool water. We want to make sure it is nice and clean. If water isn't
enough for you, you can clean it with like, a water and vinegar solution or
salt water. Next, we're going to slice up my red bell pepper. I'm actually just going to
dice it, and I'm also going to dice up some yellow onion. Once I'm done doing
that, I'm going to set that to the side and then I'm going to grab my bacon ends.
Now I like to use bacon ends for this recipe because bacon ends, you know, is a
lot fatter than regular bacon. So the more fat for this recipe, the better
because we will be frying the cabbage in that bacon fat. If you can't find bacon
ends in your stores, ask your butcher or someone who works there. If they don't
carry it, just use stick bacon and you might have to add just a little bit more
oil. So now we're going to walk over to our stovetop. I have this pan over medium to
medium heat and then we are going to start frying the bacon, okay. So I did not
like, cut the bacon in small pieces. I think this works for me, but if you want
to cut it in smaller pieces you, certainly can.
So now we're just going to fry this bacon until it renders out lots of the
fat. And once it is, or does, and it starts to get nice and golden brown, we will
remove the bacon from the pan and just set it to the side. I'm going to place it
in a bowl. Now I am super short, so I did not see that bacon on the side... yeah,
I'm that short. So yeah, let's just act like it's not in there. No we're going to
toss in our onions and our peppers, and we're going to fry it
until it's nice and translucent. But once it is, we can actually start adding in the
star of the star of this recipe, the cabbage. Let's add in the cabbage. Just FYI, all
the cabbage will not fit at this point, okay. So don't think its going to. We're
going to add as much cabbage as we possibly can at this point. Once it
starts to shrink down, we will add more cabbage into the pan. So while all the
cabbage is in there and it starts to get nice and tender,
we can start adding in our seasonings. I have some garlic powder, some onion,
powder, I'm also going to add a nice amount of salt and ground black pepper,
and I also like to add some red pepper flakes. Of course, that is optional. And
when all of my seasonings are in there, I'm going to mix everything until it's
nice and well combined. So we're just going to cook this cabbage
until it is nice and tender, but still have a little, you know, crunch to it. And
once we are at that point, we can start adding in our bacon. Now some people
actually like the fried cabbage a little on the soggy side. If that's you, just cook
it longer than what I cook it - longer than I cooked in just now so now. All the
bacon is in there, let's give everything a nice stir. Again, you want everything to
be nice and well combined. And once it is, we can turn off the heat. And now we are
ready to serve our cabbage. So now that the cabbage is done, you can serve it
directly out of your pan, or you can, you know, place it in a serving dish and let
people help themselves. And if you - like, this part is completely optional - but if you
want, you can sprinkle some parsley flakes on top as well as some
pepper flakes., and you are good to go! I want to thank you all so much for
watching, I do appreciate it. Head over to my blog, IHeartRecipes.com so that you
can print out this recipe, as well as many others. And while you're on my blog,
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