Von Broussard

Bacon Fried Cabbage

Our friend Carla from Wally World told me she couldn’t have cabbage with her black eyed peas this year because her husband didn’t like the smell of it boiling. I never boil my cabbage, because I don’t like water in mine. I guess that I have always fried mine because my mother did hers that way. It is simple and easy.

• 1 head cabbage
• 2 Tbsp butter
• 1 large onion
• 1 garlic clove
• 1/2 lb. bacon

Cut cabbage in half then in half again. Cut out the core, and slice cabbage side ways. Chop or slice onion, clean garlic and chop. Cut bacon in 1 inch pieces.
Add bacon and butter to skillet or three quart cooker. Add onion and garlic, then cook until tender and bacon is clear in color and beginning to brown.
Add cabbage on top of onion. Turn heat to medium stirring often at first. Place a  lid on top.
Adjust heat as needed, stirring as needed. When you get your heat adjusted, it won’t need much stirring.
Remember to keep in mind that one head of cabbage cooks down to near nothing.
Now all you need is corn bread, black eyed peas and pork chops.
Never do without cabbage again.
It is Gooder’n syrup. Von