Recycling is a cornerstone of my kitchen.
I try to recycle leftovers, unwrapped foods, and half-used produce. We don’t actually get recycling out here in the country, so I try to live as eco-friendly as a possibly can.
Don’t get me wrong, we still throw away way too much food. The entire planet does! Food waste in the US alone is estimated to be around 30-40% of the entire food supply. That’s an astronomical number.
Fried cabbage is just one of the ways I try to recycle. I use portions of a cabbage head for slaw/toppings (or in this case, stuffed into bratwurst pockets) and am typically left with half a head or more. This time my cabbage had even begun to mold a little bit on the outside. But have no fear! If you just peel back a few layers you have a perfectly good cabbage underneath.
This recipe is a true classic. I’ve made it countless times and for countless different occasions. I love a good fried cabbage with my meals.
The trick here is seasoning it just right. Cook the cabbage in bacon drippings then add salt, pepper and red pepper flakes. I’ve even tried it with specialty seasonings like Dano’s and it was fantastic. Season the cabbage to your heart’s delight.
Classic Fried Cabbage
A simple, classic fried cabbage recipe with bacon and red pepper flakes.
- 3 cups chopped fresh cabbage
- 4 strips bacon, chopped
- 1/2 yellow onion, diced
- 2 tsp. red pepper flakes
- salt & pepper to taste
- Heat a large pot over medium-high heat. Fry chopped bacon until crispy, about 5-7 minutes. Remove bacon to a paper-towel lined plate, keeping drippings in the pot.
- Stir in onion and saute until translucent, about 3-4 minutes. Stir in chopped cabbage, red pepper flakes, salt and pepper. Cook, stirring frequently, for 7-8 minutes or until cabbage is crisp-tender.
- Stir in cooked bacon right before serving.