FRIED CABBAGE EVER

This seared cabbage is heavenly and simple to make with a couple of fixings. It meets up in under 30 minutes! I used to despise cabbage until I attempted broiled cabbage a couple of years prior and I truly appreciate it now. I made it last end of the week for a St.Paddy’s day potluck and there were no extras, which was marvelous! It goes all around well with corned hamburger, pot broil, barbecued chicken and even pork slashes. Presently, seared cabbage can be made in different ways however my number one way includes sautéing it with bacon and onions. I additionally prefer to keep the flavors extremely basic and just utilize salt, pepper and a touch of paprika to add a smoky flavor. Here are a few notes about this recipe: – Utilize anything that kind of bacon you like-normal, turkey or even veggie lover. Simply recall that turkey bacon and veggie lover bacon are not sleek and extra oil or spread should be added. – Utilize a non-stick container with the goal that none of the fixings adhere to the dish. – Try to finely slash your onions since they mix together much better with the cabbage. – Try not to over-cook the cabbage or, in all likelihood the surface turns out to be exceptionally delicate and “soft” and it’s simply peculiar. – Instead of bacon, you can likewise utilize wiener. I realize that cabbage is one of those unusual vegetables that individuals either disdain or love. On the off chance that you are not enamored with it, genuinely, try this recipe out and you could begin appreciating cabbage as well.

INGREDIENTS:

6 slices bacon, chopped

1 large onion, diced

2 cloves garlic, minced

1 large head cabbage, cored and sliced

1 tablespoon salt, or to taste

1 teaspoon ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon paprika

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