Fried cabbage is one of those cheap, homey things that’s just … well it’s just makes you feel good. Satisfied. Like you’re in your grandmother’s kitchen. At least for me it does.
My wife calls this smothered cabbage. You might too, but whatever you call it, it’s delicious. It’s the perfect side dish for…well anything, but I typically like to make this when I make cube steak or beef tips or something homestyle, you know? But, I have been known to eat it over rice with a fried egg on top for breakfast.
Just one thing before we get down to it – you can use more meat than I’m suggesting. This is just how I cook it. A: I’m not trying to kill myself at a young age from cardiovascular disease. (although from some of my recipes you might not guess this) and B: I don’t prefer the meat to take over the dish.
This is not to say you have to do this. You want to rock clogged arteries, go ahead and use as much bacon and/or sausage as you want. No judgement. As a matter of fact, I feel a twinge of jealousy, because I love bacon with every bit of my being. But, my point is, the meat part is loose. You do you. If all you have is ground beef, go for it! Give it a try.
1 head of cabbage, chopped
1 onion, chopped
1 bell pepper, chopped
3″ piece of sausage, diced
2-3 slices of bacon
2 teaspoons honey
1/4 cup chicken broth
1/2 teaspoon pepper
2 teaspoon salt
1 teaspoon garlic powder
pinch of red pepper flakes, optional
1/2 tablespoon hot sauce, optional
Over medium high heat, cook bacon and sausage until brown. You can use all bacon or all sausage or increase the amounts of the meat. It’s just my preference to have a little bit of meat for flavor and not let it take over the cabbage. But it’s your call.
Once browned, remove the meat to a plate, leaving the drippings (squeezins’) behind. Add the onion and bell pepper and sauté until a little browned.
Add to the pot chopped cabbage, chicken broth, honey, and all seasonings. Add back meats, reserving a little bit for garnish. Stir well.
Cook on medium heat, stirring often. Cook the cabbage until the liquid is almost gone and the cabbage starts “frying”. At this point, you want to keep an eye on it because it goes fast. Continue cooking until you like what you see. I realize that’s vague, but some people like it a little drier, some people like some moisture remaining. If you feel like you took it too dry for you, don’t worry just add some water and it’s back to the way you like it.
When cooked to your liking, top off with your remaining meats for garnish. Enjoy!