A Little Taste of Home
I am a southside of Chicago girl. To commemorate St. Patty’s Day, I wear green, drink Green River pop (yes, I say “pop” and not “soda”), and eat lots of corned beef & cabbage. Yum! Over the years, I’ve perfected my cabbage recipe. So, as you prepare for your own festivities this year, give my recipe a try. You will not regret it!
1 head of cabbage
4 pieces of bacon, cut in half
64 oz. chicken broth
2 medium-sized potatoes (peeled and diced)
8 oz. baby carrots (chopped)
Seasoned salt, pepper, onion powder
Stand your cabbage upright and cut in half, diagonally. Lay the pieces down, and then cut them into smaller blocks.
In a large skillet, place the slices of bacon all over the bottom. Cook for 1 minute — just long enough to create some grease in the skillet.
Place as much of the cabbage on top of the bacon as you can. Season to taste with seasoned salt, pepper, and onion powder. Lightly sauté the cabbage and bacon for 5 minutes, stirring frequently.
As the cabbage cooks down, add the remaining cabbage to the skillet.
Add carrots and potatoes to the cabbage mixture, and continue to sauté for another 3-5 minutes. Your cabbage should be more golden than green.
Using a slotted spoon, transfer the cabbage mixture to a large pot. Cover with chicken broth.
Cook on low-medium heat, stirring occasionally for 25-30 minutes depending on how firm/soft you like your cabbage.