Not Your Average Cabbage

Lynda Hayes


My grandmother grew up on a potato-tomato farm. They had a couple pigs and an ox used for plowing. Whatever they could plant in their vegetable garden became the spice of their diet.I've been eating this dish since I can remember. It's not boiled or baked, but it's the best tasting cabbage I've eaten in my 50 years here, german style cooked with bacon and yes the fat for flavor. Hope you love it like my family does.

★★★★★ 4 votes
5 Min
20 Min


1/2 lb
bacon, thick sliced (with black pepper is best) reserve fat
1 medium
head of cabbage, sliced (see pic)
1/2 c
white onion, sliced/quartered
sea salt & black pepper


1Cut bacon into lardons (small cubes). Use a very large deep skillet pan for this. When heated cook bacon lardons until fat is rendered and bacon is crisp. Remove bacon onto a paper towel and set aside. Reserve fat in pan, set aside.
2Clean and core cabbage. Slice in half, and slice
down each half again. Cut onion in half and slice half of it up.
3Heat up reserved bacon fat. Add cabbage first, saute 5 minutes moving cabbage around to coat well.
Add onions, salt & pepper. Cook until soft but
cabbage still has some texture to it. Add cooked
bacon lardons last couple minutes to warm. Adjust salt and pepper to your taste. Serve hot.
4I gave this recipe to a girlfriend of mine in the Phillipines who served this at a bridal shower as an appetizer, since cabbage is very plentiful over there. The review from the bridal shower guests were A+. Hope you enjoy it!

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