Recreated Fried Cabbage with Bacon

Eleanor Rose

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I imagine a lot of folks raised outside of the South associate the words "southern" and "fried" to always mean something that is deep fried. However, "fried" can mean different things, and very often, it's simply a reference to the cooking of something in a skillet - or what we Southerners call a frying pan - and so, we call the dish "fried." This recipe for lightly fried cabbage combines nicely with vinegar and goes great with seafood.

Fried Cabbage and Cider Vinegar


Ingredients:

1 small cabbage
1⁄4 lb. thick-cut bacon, diced
1⁄4 cup dry white wine
1⁄4 cup cider vinegar
1⁄4 cup fish stock or water
1⁄2 cup heavy cream

Directions:

Shred cabbage 1⁄2" thick.

Cook bacon over medium heat until crisp, about 10 minutes. Remove bacon, leaving fat in the pan. Drain bacon on paper towels and set aside. Add cabbage to the bacon fat and cook 5 minutes. Add wine, vinegar, stock, and cream. Cover and cook until cabbage is wilted, about 15 minutes.

Spoon cabbage onto plates and sprinkle with the crisp bacon.
 

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