e vinegar over the shredded cabbage and toss to mix so
In large skillet, cook bacon until crisp. Let drain on paper towel. Add cabbage to bacon grease in skillet and cook, stirring occasionally until golden brown, approximately 15 minutes. Add water and simmer until evaporated and cabbage is tender. Add bacon and season with salt and pepper. Stir mixture into mashed potatoes. Makes about 4 servings.
Chop cabbage and bacon and cook until cabbage is transparent in a large saucepan.
Saute onions until golden brown.
Add onions, vinegar, water, salt and pepper to taste to the cabbage and bacon.
Simmer 10 minutes and serve.
Cook shredded cabbage in salted, boiling water for 5 minutes; drain.
Fry chopped bacon in large frying pan.
Remove bacon and drain fat.
Melt the butter in the pan.
Stir in flour and blend with remaining fat.
Add milk.
Stir until smooth and cook until thickened.
Return cabbage and bacon; toss together.
Season to taste.
Cook bacon in 12-inch non-stick
he bacon and fry for 3-4 mins. Add the cabbage and
Cook bacon in a large wide pot
hen drain.
For the cabbage, heat the oil in a
aute the bacon and onion for 5 minutes. Add the cabbage and
In a large pot, cook bacon until it renders its fat, about 5 minutes. Add butter, onion and leek; saute until softened, about 6 minutes.
Add cabbage, salt and pepper; cover and cook, stirring until cabbage is tender, about 10 minutes.
Add stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Add cream and simmer, stirring until soup achieves a creamy texture. Process with stick blender or food processor, leaving some chunks.
n a frying pan. Cook bacon, stirring occasionally, for 2-3
75 degrees C).
Place bacon in a large oven-safe
om the bottom of the cabbage and remove the core.<
Place the shredded cabbage into a large bowl, and
Brown ground beef and drain.
Saute mushrooms, onion, and garlic in vegetable oil.
Cook bacon in large fry pan, remove from pan and allow to cool.
Place cabbage in fry pan with bacon grease, stir until cabbage is coated with bacon grease. Cook slightly, salt and pepper to taste.
Combine ground beef and saute mixture into the cabbage pan. Cook until cabbage is slightly crisp.
Crumble bacon and add to mixture, stir.
Serve over rice if desired. Salt and pepper to taste.
In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
Stir in the cooked bacon.
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
Keep stirring for 1-2 minutes on high heat. Add the bacon.
When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.
Cut the cabbage into quarters. Remove any wilted
Cut slab bacon into small square pieces.
Chop cabbage.
Brown slab bacon and drain grease.
Add cabbage and cook until tender. Cook noodles (may substitute egg noodles or dumplings) as directed).
Drain and add to cabbage and bacon.
Simmer about 10 minutes.