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Before you jump to Fried Cabbage & Bacon recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.
We are all aware that consuming healthy snacks can help us truly feel better in our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy types contributes to a more wholesome feeling. A salad allows us to feel much better than a piece of pizza (physically at any rate). Sometimes it’s tough to find wholesome foods for something to eat between meals. You can spend several hours at the grocery store searching for the perfect snack foods to make you feel healthy. Here are some healthy snacks that can be used when you need an instant pick me up.
When searching for a convenient healthy snack, make sure you remember about yogurt. Eating natural yogurt in place of a healthy larger lunch isn’t a good idea. You can not beat yogurt any time it comes to a nutritious snack though. It is a protein-rich supply of wholesome minerals and vitamins. Yogurt is typically eaten to help preserve the digestive system considering that it is so easily digestible by most people. Fast hint: pick unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent method to enjoy a flavorful snack without having too much sugar.
A large variety of instant health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to fried cabbage & bacon recipe. To make fried cabbage & bacon you only need 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Fried Cabbage & Bacon:
- Take 1 Head Cabbage
- Use 6-8 Slices if thick cut bacon
- Prepare Half Stick Butter
- Prepare Few Cloves Garlic
- Take Onion Powder
- Use Garlic Salt
- You need Black Pepper
- Take Chicken Stock
Steps to make Fried Cabbage & Bacon:
- Core your cabbage and slice it up. Put in a strainer or colander or whatever and wash it. Let it drain for a bit.
- Start cooking down the bacon with the garlic. You don’t have to incinerate it. You’re just trying to get the fat out of it to pan fry the cabbage.
- When you’ve got the fat rendered out of the bacon, throw the cabbage in and season it well. (I go a little heavier than usual on the salt because it’s going to steam afterwards). Throw the butter on top of the cabbage and cover with lid. When the butter has melted, stir it up and continue to fry until it’s got some colour. Add about a half cup of stock, cover and steam until evaporated and fork tender. If it’s not fork tender, (it can have a little crunch) add more stock and keep steaming.
- When liquid is evaporated and cabbage is tender, heat it with some high heat, mixing with tongs frequently. It’ll give it the last bit of colour to bring it home.
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