Christmas Eve Confession: I'm Southern. I love fried things and I love cabbage. And, here in the South, we fry our cabbage.
Usually, cabbage is fried with bacon or bacon fat, sometimes with a little bit of cider vinegar to offset that cruciferous bitterness that cabbage can sometimes have. This version adds mushrooms for a little bit of richness, which goes BEAUTIFULLY with bacon fat.
Remember, kids, the first rule of Bacon Club is: ALWAYS SAVE YOUR BACON FAT.
For the vegetarians/vegans, feel free to omit the bacon and substitute butter (or olive oil for vegan) for the bacon fat. I promise it will still taste great!
Fried Cabbage with Bacon & Mushrooms
adapted from All Recipes
6 slices bacon
1/2 head cabbage, chopped
1 small sweet onion, finely chopped
1 8oz package button mushrooms, chopped
Salt & pepper
Cook the bacon until browned and crispy. Remove from heat and drain the bacon on paper towels. Reserve 2-3 Tbsp of bacon drippings.
Add the cabbage, onion and mushrooms to the bacon drippings. Cook, stirring over medium-high heat, for 20 minutes or until the vegetables are tender and lightly browned.