Fried cabbage with onions
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 131, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 9 G., fiber 3 G., cholesterol 20 mg, sodium 337 mg, sugar 4 G.
Calories 131, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 9 G., fiber 3 G., cholesterol 20 mg, sodium 337 mg, sugar 4 G.
This classic St. Patrick's Day side dish isn't actually fried, but rather braised, in a generous amount of butter and bacon grease. A touch of Worcestershire sauce adds a tangy note to the cabbage. Serve topped with crumbled bacon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- Cut 4 strips of bacon (about 90 g) crosswise into 1 cm strips.
- 1 medium onion, diced
- 3 cloves garlic, thinly sliced
- Half a large head of white cabbage, cut into 4 pieces and shred into 1 cm wide pieces (remove the core)
- 2 tsp Worcestershire sauce
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Cooking the dish according to the recipe:
- Place the butter and bacon in a large Dutch oven or saucepan with a lid and heat over medium-high heat. Cook, stirring occasionally, until the bacon is crisp, 7-8 minutes (reduce the heat if the bacon starts to burn). Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain any excess fat and set aside (do not wipe the pan clean).
- Add the onion, garlic, and 0.5 teaspoon of salt to the pan and cook, stirring frequently with a wooden spoon and scraping up any browned bits. Cook until the onion is very soft, about 8 minutes.
- Over medium-high heat, add the cabbage, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage begins to soften, 5 minutes. Reduce the heat to medium-low and simmer, covered, until the cabbage is very tender, 12-15 minutes, stirring occasionally to prevent burning.
- Remove the lid from the pan and increase the heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid left in the pan. Season with salt and pepper to taste, transfer the cabbage to a serving bowl, and sprinkle with fried bacon.
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