Fried Cabbage
from the kitchen of Sharmagne Leland-St.John

4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head of green cabbage, cored and chopped into 1-inch pieces
2 teaspoons light brown sugar
Kosher salt
Freshly ground black pepper
Freshly chopped parsley leaves, for garnish

In a large heavy-bottomed skillet, cook the bacon until crisp,
approximately 5 to 7 minutes. Using a slotted spoon, remove
bacon to a paper towel, leaving the drippings in the skillet.

Add the onion to the skillet and increase heat to medium-high.
Cook for 2 minutes or until translucent. Add the cabbage and
brown sugar. Season with salt and pepper. Stir occasionally
while cooking until cabbage is just tender, approximately 5
minutes.

Return the bacon to the skillet and toss to combine. Cook an
additional 1 minute to heat through. Top with the parsley and
serve immediately.


 


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]