When you are going to a BBQ or potluck this summer, whip up a batch of this using fresh cabbage from your garden. It really is a flavor that can’t be beat. It makes the ultimate side dish. Or, you can be like me, and just eat it for a main entree. I could eat this whole thing myself I think if I really put some effort into it. It’s really that good. My kids wouldn’t touch cabbage until I made it this way. Now, I can’t get them to stop asking for it… and that’s okay with me!
Check out what they are saying about this recipe over at Creole Contessa:
“Cabbage AND Bacon….oh my goodness =)”
I already knew I was going to love this, I was just so happy that everyone else at the table did too!
Ingredients
1 head of cabbage, shredded
1 pack of Hormel bacon, sliced
1/2 cup Swanson chicken broth
1 tablespoon Slap Ya Mama Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 bell pepper, diced
1 onion, diced
1 stalk of celery, diced
3 cloves of garlic, minced
1 teaspoon apple cider vinegar
extra virgin olive oil
Frank’s Red hot sauce
Instructions
In a large skillet, heat about 2 tablespoonfuls of olive over medium heat,add bacon and fry until crispy. Remove bacon from pan and drain on paper napkin.
Add bell pepper, onion, and celery to bacon grease. Saute for about 5 minutes, add garlic and cook 1 minute more. Add spices and mix well.
Add cabbage and mix well. Cook cabbage about 10 minutes then add broth. Allow cabbage to cook 10 minutes more. Add apple cider vinegar, toss in bacon and cook 5 minutes more.
Serve with black eyed peas, rice and lots of hot sauce!
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Quick Tip: You can also do this in a slow cooker.
Thanks again to Creole Contessa for this succulent recipe.
