Sunday, July 21, 2013

--Betty Richardson (Original recipe)

1 pound pepper bacon, fried crisp & crumbled (set aside). Retain drippings.
1-2 large Texas 1015 onions (or other sweet onion like Vidalia), coarsely chopped
1-2 cloves garlic, minced
1 large head cabbage, coarsely chopped
salt & pepper

1.  Brown bacon in large skillet. Remove to paper towels to drain. Crumble. Set aside.  Leave drippings in skillet.  If there is too much, you can drain off some and save for later use.  Store in fridge.

2.  Put in onion and minced garlic in hot bacon drippings.  (You can also use the prepared garlic, and dip out a couple tsp fulls if you don't have fresh garlic).  Stir to start cooking process and when about half-way translucent, add the cabbage. Turn the cabbage over/over in skillet to coat.  Add salt & pepper to taste.  Stir frequently & turn over as cabbage begins to wilt so you don't burn the garlic.

3.  Remove all from pan when cabbage is tender crisp.  Turn out into large serving bowl and top with crumbled bacon.

Serve immediately.  Excellent side dish with some pan fried steak, mashed taters and cream gravy.

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