Best Fried Cabbage Mamas Way Recipes

Mama's Fried Cabbage image

Provided by Chef Roly-Poly

Categories Greens

Time 1h

Yield 6 cups cabbage, 4 serving(s)

Number Of Ingredients 7

1/4 lb bacon
1 medium onion, chopped
1/2 cup very thinly sliced celery
1/4 teaspoon red pepper flakes
6 cups cabbage, chopped to about 1 inch dice
1/4 cup chicken stock
salt and black pepper

Steps:

In a large, deep skillet,on medium heat, cook bacon until crisp. Remove to paper towels to drain. Pour off all but about 2 to 3 tablespoons of fat and saute onion and celery til onion is somewhat translucent. Add chicken stock, red pepper flakes and cabbage. Cover and simmer til cabbage is tender/crisp. season to taste with salt and pepper. Crumble bacon and
mix with cabbage. Serve.

Fried Cabbage Mama's Way image

Provided by Rose Mary Mogan

Categories Vegetables

Time 30m

Number Of Ingredients 7

1 medium head of cabbage about 3-3 1/2 pounds
6 slice bacon
1 medium onion, sliced
1 medium red bell pepper
1 medium green bell pepper
2 Tbsp minced garlic
salt & pepper to taste( i use kosher salt, & coarsly grated black pepper)

Steps:

1. Cook bacon in large skillet or pot till crisp. I like to use a cast iron skillet because that is what mama used. Remove when bacon is crisp. Core cabbage & cut into shreds with knife, wash and add to skillet along with onion, minced garlic and bell pepper.Turn heat to medium low. Cover with a tight fitting lid and allow cabbage to wilt down. Stirring occassionally to prevent sticking. Cook until crisp tender. Season with salt & pepper. Crumble bacon and sprinkle over top. Stir to mix bacon with cabbage, & serve while hot.
2. We always had buttermilk cornbread for supper. Here is the recipe for Mama's Buttermilk Corn Bread. https://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html Mama never used garlic when we were growing up, but I added it, & use it in many of my dishes when I am cooking, she just used what we had in the garden, cabbage,green bell pepper, and green onions or the regular onions. Which ever were available at the time.