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Southern Fried Cabbage With Mushrooms, Onions and Bacon [RECIPE]

Traci Taylor

This recipe serves about four or five people but I ate every morsel of it myself. I know- I’m proud of me too. It took me more than one meal but I’m no quitter!

I love this time of year because it means I get to visit the wonderful Binghamton Farmers Markets and stock up on all sorts of delicious local produce.  I found cabbages that were each the size of a bowling ball and sold two for the price of one and couldn’t resist the deal so bought them.  I’ve made sauerkraut (which is in jars hiding in the dark until they’re ready) and stuffed cabbage and my favorite, fried cabbage.  Don’t let the fried part scare you. This isn’t made in a vat of bubbling oil, but rather in bacon and as we all know, bacon is heaven on earth.  

This recipe is meant to be made as a side dish, but don’t let that stop you from making it as a complete meal served with a side of veggies and slice of garlic bread.

Southern Fried Cabbage


6 slices bacon, cut into thirds

½ teaspoon salt

1 teaspoon ground black pepper, or to

1 medium head of cabbage, cored and sliced

1 small onion, chopped

½ cup sliced mushrooms

Pinch of sugar

Directions: place the bacon into a large pot and cook over medium heat until bacon is crisp. Sprinkle with salt and pepper and then add cabbage, onion and mushrooms and cook on medium heat until everything is tender.  Remember- the cabbage will fill up the pot when you first put it in, but as it cooks down, it’ll shrink, so be sure to use all of it.

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