This was fantastic. On New Year’s Day, I served it with ham, potato salad, and black-eyed peas. I didn’t use all of the onion, and I didn’t use onion powder because I didn’t have any. I reduced the salt, as did other reviews (to 1tsp). There’s only one tiny dish left, which I’ll have as a snack later!
Ingredients:
6 bacon slices
1 big sliced onion
2 garlic cloves, minced
1 big cabbage head, peeled and sliced
1 tblsp salt (or to taste)
1 teaspoon black pepper, ground
12 tsp. onion powder
a quarter teaspoon of garlic powder
1/8 tsp. paprika
Carrots are not required
Instructions:
In a large pan over medium heat, sauté the bacon until crispy and cooked through.
Remove the bacon from the pan and drain it on paper towels. Crumble the meat.
Cook, turning often, for 5 minutes, or until the garlic and onion are soft in the pan with the bacon oil.
Add the cabbage right away and cook for another ten minutes, or until it has softened.
On top of the bacon crumbles, add ⅓ cup of water to steam the cabbage as needed, salt and pepper to taste, onion powder, garlic powder, and paprika.
Stir to incorporate, then reduce the heat to low and simmer for another couple of minutes, or until the liquid has evaporated, stirring often.
Season to taste and re-season if necessary. Serve right away.
Enjoy.
Note:
Include some carrots in the mix; they just provide a nice touch to the dish.
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