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  • Dorothy Shue

    Southern Fried Cabbage Recipe with bacon, butter, chopped onion, cabbage, kosher salt, cracked black pepper, cajun seasoning, apple cider vinegar, red pepper flakes

  • Sherry Rose

    Southern Fried Cabbage ©From the Kitchen of Deep South Dish 3 slices of bacon 4 tablespoons of butter, divided 1 cup of chopped onion 1 medium to large head of cabbage, chopped (about 10 to 12 cups) 1 teaspoon of kosher salt 1/4 teaspoon of freshly cracked black pepper 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional 2 teaspoons of apple cider vinegar, optional Dash dried red pepper flakes, optional Chop the bacon and cook until the fat is rendered. Add 2 tablespoons of the butter and the onion and saute about 4 minutes. Add a splash of water to the bottom of the skillet to deglaze the browned bits in the bottom. Add half the cabbage, salt, pepper and Cajun seasoning, and stir. Add the remaining cabbage, stir, reduce to a low simmer, cover and cook for about 30 minutes, or until cabbage reaches the desired consistency, stirring several times. Stir in the remaining 2 tablespoons of butter and the cider vinegar. Taste and adjust salt and pepper, and sprinkle with red pepper flakes, if desired. Serve as a side dish, along with some skillet cornbread. Variations: Substitute a good andouille, or smoked sausage or ham, sliced or chopped, for the bacon. Can also add in one can of stewed tomatoes, cut up, to the cabbage. I just use my kitchen shears to cut them up right in the can. Can also use one can of Rotel or regular diced tomatoes, and add about 1/2 of a green pepper, chopped with the onion, if desired.

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