My Aunt Peggy (remember her awesome hot crab dip recipe?) kept a steady stream of food flowing out of the kitchen. She is a fantastic cook and she made countless batches of cornbread, green beans, pork roast, biscuits – you name it and we had it. I really loved her braised cabbage. Most days she was feeding a dozen or more people, so recipes like this really stretch a dollar and feed a crowd!
Here is my own take:
One head of cabbage, cored and shredded
3-4 slices of bacon
Medium onion, diced
Salt and pepper
½ cup water
1 chicken bouillon cube
Cut the cabbage in half, remove the core and shred the cabbage.
I used a soup pot to make this dish – to the pot add your bacon and cook until crispy. Add the onion to the bacon fat and cook until translucent (about 5 minutes).
Add the cabbage to the pan and cook over medium heat for 15-20 minutes until wilted. I added about a half cup of water and a chicken bouillon cube for extra flavor.
Here’s the finished dish:
This makes about 8-10 servings, but my husband and my youngest won’t eat it. I gobbled it up over two days!