Fried Cabbage with Cane Syrup
Cabbage, fried in bacon grease with sweet onions, South Louisiana seasonings and a hint of pure cane syrup. Simple, quick and a ton of flavor.
Servings: 8 Servings
- 3 slices smoked bacon
- 1 head green cabbage 5 to 6 quarts of chopped cabbage
- 1 large yellow onion About 2 cups of chopped onions
- 4 cloves garlic crushed-optional
- ¼ cup cane syrup
Herb and Spice Blend
- 1 tablespoon dry thyme
- 2 teaspoons Creole seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
To prepare the ingredients
Remove the outside leaves and de-core the cabbage by slicing it lengthwise into halves or quarters, then slicing out the hard stem core. Chop the cabbage into approximately ½ inch pieces.
Rough Chop onions; slice the bacon into approximately 1“ pieces. Measure the cane syrup.
Measure the herbs and spices into a small prep bowl.
Fry the cabbage
Place a Dutch oven over medium-high heat and add the bacon while the pan is cold.
Fry the bacon until the fat is rendered and the bacon is crisp. Stir frequently so the bacon doesn't burn, this will take about 5 minutes.
You can remove the bacon pieces from the pan and reserve them to add back later or you can just leave them in the pan to cook with the cabbage.
Add the onions to the bacon grease and saute for about 5 minutes until they start to become clear.
Add the garlic, if using, and saute for another 2 minutes.
Increase the heat to high and add cabbage a little at a time, stirring each batch to mix with onions and bacon fat.
About halfway through adding the cabbage, stir in the Herbs and Spices. Add the remaining cabbage.
Once all the cabbage has been added, stir well and cover the Dutch oven for about 5 to 10 minutes to help draw moisture out of the cabbage.
Uncover the Dutch oven and maintain high heat.
Continue to saute, stirring occasionally, for another 15 to 20 minutes while the cabbage starts to brown and the liquid reduces.
Mix in the Cane Syrup and cook for 5 minutes while you stir constantly. If you removed the crisp bacon earlier, add it back to the Dutch oven now.
Taste for seasoning and add more if needed.
Remove the Dutch oven from the heat and serve.
This recipe yields about 4 cups of cooked cabbage. The serving size for nutritional calculations is estimated to be ½ cup.
Make-ahead: This dish can be prepared 1 day ahead and stored in the refrigerator in an airtight container. Reheat in a Dutch-oven on top of the stove over medium-high heat, or in a microwave, until warmed through.
Leftovers can be kept in an airtight container in the refrigerator for 3 to 5 days. Reheat in a Dutch-oven on top of the stove over medium-high heat, or in a microwave, until warmed through.
Leftovers can be frozen for up to 10 months if kept in an airth=ihjy container. Defrost overnight in the refrigerator. Reheat in a Dutch-oven on top of the stove over medium-high heat, or in a microwave, until warmed through.
Cabbage is one of those foods we should all eat more of. It’s high in nutrients, antioxidants and fiber (which we all need) and low in fat and calories (which we don’t need). It’s an anti-inflammatory and a great source of Vitamin C and K. It’s good for the heart, cholesterol, digestion and blood pressure. Besides, it’s relatively inexpensive and there are so many ways to prepare cabbage that it’s easy to include in your diet. Check out this informative short article on the health benefits of cabbage.
Calories: 107kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 371mg | Potassium: 407mg | Fiber: 4g | Sugar: 12g | Vitamin A: 338IU | Vitamin C: 44mg | Calcium: 83mg | Iron: 2mg
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