One time, when we were vacationing in Mt. Pleasant, SC, we went to a restaurant called Shem Creek Bar and Grill. When the waitress came over to take our order, I asked about the vegetable of the day. She left to go to the kitchen to find out what the day's vegetable was. When she returned, her nose was turned up and she said with a grimace, "It's fried cabbage!?!" I almost squealed with delight. "Are you serious? That's my favorite!" "Really?" she said incredulously as she left to place our order. The cabbage was delicious that day and so is this recipe.
1 whole cabbage
4-5 pieces bacon
Salt and pepper, to taste
One medium cabbage: Cabbage as still life? No, cabbage as real life.
Cut the cabbage into quarters and remove the core. Then, cut into bite-sized pieces.
I used five slices of thick-sliced bacon. The amount of bacon will depend on the size of the cabbage. Also, if you're using some thin-sliced bacon, you may want to use six slices. If you're using a small cabbage or half of a cabbage, reduce the bacon accordingly.
Cut the bacon into bite-sized pieces and add to a skillet, cooking over medium heat until crisp.
I think I can...
I think I can...
...I thought I could.
Remove bacon from pan, reserving the drippings.
Set the bacon aside. Try to resist eating it all at this point - you will need it later.
Add the cabbage to the skillet with the bacon drippings. You can go ahead and add the pepper at this point. I suggest you wait until the end to salt the cabbage as the salt will bring out the water and make the dish soggy.
Once the cabbage has softened and the edges are brown, add the salt (I used one tsp. of seasoning salt) and return the bacon to the pan. Give the cabbage another stir to blend in the salt and bacon.