This , why not try a side dish of irresistible fried cabbage? The not-so surprising secret ingredient is, of course, . Cabbage crisps in the drippings, then steams in the pan until just tender. Celery seed adds crunch and an earthy flavor that balances the rest of the dish. This is an essential part of a just like and . But you don't have to wait until St. Paddy's Day to enjoy it! Make it any night of the week with a to soak up all the juices in the pan.
How do you core a cabbage?
Cut the in half through the stem, then halve each so you have four quarters. Cut into each quarter at a 45-degree angle to remove the center core. Instead of discarding the core, you can also thinly slice it and give it a head start in the pan before adding the rest of the cabbage.
Can you use regular bacon instead of thick-cut bacon?
Thick-cut bacon will still be crispy after the fat has rendered and will be more visible in the finished dish than regular bacon, but you can use either here in this . Be sure to remove it from the Dutch oven as soon as it's cooked (bacon can burn quickly in its own drippings).
Can you make fried cabbage vegetarian?
Yes! For a vegetarian version of fried cabbage, simply skip the bacon. Instead, sauté the vegetables in a few tablespoons of butter or olive oil. The cabbage won't have quite the same rich, smoky flavor, but it will still be delicious.
What can I use instead of apple cider vinegar?
A splash of apple cider vinegar brightens up fried cabbage (apples and cabbage are also a classic pair). If you don't have cider vinegar on hand, try one of these .
What can you serve with fried cabbage?
Fried cabbage is perfect for a hearty winter meal! Beyond your , serve this side dish with baked beans or potato pierogi.
How long does fried cabbage last?
You can store leftover fried cabbage in an airtight container in the fridge for up to four days. The best way to reheat fried cabbage is in a skillet over medium-low heat.
slices thick-cut bacon, chopped1
yellow onion, chopped1
small head green cabbage, cored and cut into about 1-inch pieces2 tsp.
kosher salt1 tsp.
celery seed1/2 tsp.
black pepper1 tbsp.
apple cider vinegarStep 1 Place bacon in a medium Dutch oven over medium heat. Cook, stirring occasionally, until crisp and rendered, 10 to 12 minutes. Remove from the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the Dutch oven. Step 2 Return the Dutch oven to medium heat. Add the onion, and cook, stirring often, until softened, about 6 minutes. Add the cabbage, 2 tablespoons of water, salt, celery seed, and pepper. Toss well to evenly coat the cabbage. Cover and cook, stirring occasionally, until the cabbage is tender, 8 to 12 minutes. Step 3 Remove the cabbage from the heat and stir in the vinegar and bacon. Serve hot.