Crispy Fried Cabbage With Bacon
Well, they say that absence makes the heart grow fonder; hope you missed us! Not being able to shake this stupid whatever we picked up, cooking has not been on my agenda a lot except for comforting soups with no new concoctions whupped up. Haven’t even looked at a cookbook too much, what’s up with that? Just keeping up on the social media a little and trying to get my house back in order after Christmas; you see I always leave my decorations up until Little Christmas on the 6th of January, a tradition my mom got me hooked on and although I enjoy seeing my house all lit up for as long as possible, but this year it was a little taxing! Today the final decorations got put back into the shed (30 + boxes, OH MY) and Kenny and I are super tired tonight. I also awoke to a loud noise at 2 AM and thought it was just my cats horsing around, but much to my chagrin, a neighbor’s dog came into the yard and attacked the eldest of our cats Sparky, and left him maimed past recovery.
NOT the way I like to be woke up and especially with the end results, so sleep was not on my agenda until about 5:30 AM! But anyway, one of the few evenings I did feel like cooking a little, I made this recipe from an older cookbook and of course added a few changes and so did husband! I had it sitting on the back of the stove as it was cooked to perfection and husband put it back on the burner and overcooked it on me, bad boy, bad boy! He loved it but it wasn’t crunchy enough for me! So with all my sob-stories out of the way, let’s cook!
- 1 small head of cabbage, shredded
- ½ lb bacon, cut into ½" pieces
- 1 medium sweet onion, chopped
- 1 large carrot, shredded medium
- ¼ teas cumin, or to taste
- ½ teas cilantro, or to taste
- Hot sauce to taste (optional)
- Sea salt and fresh ground pepper to taste
- Fry bacon in a large skillet until brown but not crisp.
- Add the onion and cook just until soft.
- Add cabbage, carrots, cumin and cilantro to the skillet over high heat, stirring constantly until cabbage and carrots are crisp-cooked and thoroughly heated.
- Season with hot sauce, sea salt and fresh ground pepper.
Kenny, of course, loved this dish (because he put the finishing touches to it, GRR) and I served it up with fried pork chops and homemade corn bread. Glad to be back, really miss cooking and still waiting for one of my Christmas presents, the cookbook from my sister by Martha Washington, to share with all of our friends out there…….Enjoy!