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st. patrick's day fried cabbage

Curated Farm Bags include the main ingredients in this recipe!

This classic holiday dish isn't actually fried but it does use plenty of butter and bacon! Extremely easy to make and enjoy. 
 

Ingredients - cabbage

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

Recipe Instructions

Step 1: 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 the pot).
Step 2: 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.
Step 3: 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.
Step 4: 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.


The recipe and image are courtesy of Food Network
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