CABBAGE WITH BACON, ONION, AND GARLIC - Recipes Website

CABBAGE WITH BACON, ONION, AND GARLIC

 

CABBAGE WITH BACON, ONION, AND GARLIC

If you like cabbage and bacon (and who doesn’t? ), this is a dish you’ll want to make again and again, since it’s excellent.

Savory, sweet, and buttery, this Irish-inspired dish for fried cabbage with bacon and onions is sure to be a delight for the whole family.

This is by far my favorite cabbage and bacon recipe – it’s very simple, straightforward, and delicious, and it can be made in a single pan – it’s also one of the most wonderful meals you can prepare to celebrate St. Patrick’s Day – enjoy! This keto cabbage recipe is naturally low in carbohydrates, making it a fantastic alternative for anyone following a keto, low carb, paleo, or gluten-free diet.

INGREDIENTS LIST:

  • One pound.Of bacon finely chopped bacon
  • A medium chopped onion.
  • 2 Pounds.Of cabbage, finely diced.
  • 1/4 t spoon.Of red pepper flakes.
  • 2 minced garlic cloves.
  • 1/2 t spoon.Of black pepper.
  • 1 t spoon.Of olive oil.
  • 1/2 t spoon.Of salt.

INSTRUCTIONS:

  • Step 1 – First, you’ll need to fry the bacon until crisp-brown and the fat drains, stirring regularly.

 

  • Step 2 – Then, remove the bacon from the pan and place it on paper towels to drain.

 

  • Step 3 – After that, you can take a pan and heat the oil over medium heat. Add the chopped onion and minced garlic to the pan and stir until the onion and garlic are transparent.

 

  • Step 4 – Now add the cabbage, pepper flakes, and salt to the pan and stir constantly until the cabbage is cooked; if you want it softer, cover the pan with a lid to generate steam.

 

  • Step 5 – And to finish, you should add the fried bacon pieces to the skillet at this point, and stir everything together.

NOTES:

– If you want your bacon to stay crunchy, crispy, and wonderful in this dish – while also infusing the dish with plenty of bacon flavor – it’s important to crisp it first and then remove it to the side while the cabbage cooks.

– It may be stored in the refrigerator for up to two days and reheated in a hot frying pan, although it is best served immediately after preparation.

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