Of course! It sounds like you’ve discovered the magic of cooking with bacon grease—a true game-changer for so many classic, comforting dishes. What you’ve described is a beloved dish that goes by many names: Southern Fried Cabbage, Sautéed Cabbage with Sausage, or as you so perfectly put it, “good old fashioned cabbage.”
This recipe celebrates that wonderful combination. Here is a comprehensive, large-format recipe built out from your fantastic creation.
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A Plate of History: Good Old Fashioned Fried Cabbage with Sausage & Bacon
This dish is a love letter to rustic, home-style cooking. Rooted in the culinary traditions of the American South and Europe, it embodies the principle of making something extraordinary from simple, humble ingredients. Cabbage, a hardy and inexpensive vegetable, is transformed through the slow process of sautéing and wilting in the rendered fats of bacon and sausage. This method caramelizes the natural sugars in the cabbage and onions, creating a deep, savory, and slightly sweet flavor profile that is utterly irresistible. It’s a one-pan meal that is both nourishing and deeply satisfying, perfect for a busy weeknight or a leisurely Sunday supper.
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The Lovers of This Dish
This recipe is for anyone who appreciates hearty, flavorful food. It’s a particular favorite among:
· Home Cooks & Meal Preppers: It’s forgiving, makes a large quantity, and reheats beautifully.
· Comfort Food Enthusiasts: The combination of smoky bacon, savory sausage, and sweet, tender cabbage is the very definition of comfort.
· Keto & Low-Carb Dieters: Naturally low in carbohydrates and high in flavor and fat.
· Anyone Looking to Eat More Veggies: It’s a delicious way to enjoy a large volume of nutritious cabbage.
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The Formation: A Symphony of Ingredients
This dish is built in layers, each ingredient adding its own note to the final symphony of flavor.
Ingredients:
· The Smoky Foundation:
· 6 slices thick-cut bacon, chopped
· 1 lb smoked sausage (such as Andouille, Kielbasa, or a simple smoked pork sausage), sliced into ½-inch rounds
· The Aromatic Base:
· 1 large yellow onion, thinly sliced
· 1 large bell pepper (any color), sliced
· 4 cloves garlic, minced
· The Heart of the Dish:
· 1 large head of green cabbage (about 2-3 lbs), core removed and roughly chopped
· The Liquids & Fats:
· 2 tablespoons unsalted butter
· ½ cup water or chicken broth
· The Flavor Enhancers (Seasonings):
· 1 teaspoon smoked paprika
· ½ teaspoon crushed red pepper flakes (adjust to taste)
· 1 teaspoon onion powder
· Salt and freshly ground black pepper to taste
· 2 tablespoons apple cider vinegar (optional, for finishing)
· The Fresh Finish (Garnish):
· 2 tablespoons fresh parsley, chopped
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The Method: A Step-by-Step Guide to Perfection
Total Time: 45 minutes
Servings:6-8
Instructions:
1. Render the Bacon: In a very large, heavy-bottomed skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and set it on a paper towel-lined plate. Leave the beautiful bacon grease in the pan.
2. Brown the Sausage: Increase the heat to medium-high. Add the sliced sausage to the hot bacon grease. Cook, stirring occasionally, until the sausage is beautifully browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside with the bacon.
3. Sauté the Aromatics: Reduce the heat to medium. In the same skillet with all the rendered fats, add the sliced onion and bell pepper. Cook, stirring occasionally, until they have softened and the onions become translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
4. Wilting the Cabbage: Now, add the massive pile of chopped cabbage to the skillet. It will seem like too much, but it will wilt down dramatically. Add the 2 tablespoons of butter and your seasonings: smoked paprika, red pepper flakes, onion powder, salt, and pepper. Toss everything together, ensuring the cabbage is coated in the flavorful fat and seasonings.
5. Simmer and Tenderize: Pour in the ½ cup of water or chicken broth. This will create steam to help wilt the cabbage and prevent burning. Cover the skillet with a lid and let it cook for 15-20 minutes, stirring occasionally. You’re looking for the cabbage to become tender but still have a slight bite (al dente).
6. Combine and Finish: Once the cabbage is tender, return the cooked bacon and sausage to the skillet. Stir everything together and let it heat through for about 3-5 minutes. For a bright finishing touch, stir in the apple cider vinegar (if using).
7. Serve: Taste and adjust for seasoning. Transfer to a serving dish and garnish with fresh parsley.
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A Look at the Nutrition & Benefits
This dish is not only delicious but also offers several nutritional benefits:
· Cabbage: A cruciferous vegetable powerhouse, it is packed with Vitamin C, Vitamin K, and fiber, which aids in digestion. It also contains antioxidants and compounds that may help reduce inflammation.
· Peppers & Onions: Excellent sources of Vitamins A and C, and add both flavor and phytonutrients.
· Protein & Fats: The sausage and bacon provide a substantial amount of protein to make this a complete meal. While high in saturated fat, using these ingredients as a flavor base for a large volume of vegetables is a balanced approach.
Note: The sodium and saturated fat content can be high depending on the sausage and bacon used. For a healthier version, opt for lower-sodium varieties and turkey sausage or bacon.
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Conclusion: A Dish to Be Shared
You have stumbled upon a timeless classic. Cooking your cabbage in bacon grease was the absolute right move, unlocking a depth of flavor that butter or oil alone cannot achieve. This dish is a testament to the wisdom of traditional cooking—it’s resourceful, hearty, and built on layers of flavor developed in a single pan. It’s a meal that feeds a crowd, warms the soul, and leaves everyone at the table asking for seconds. Congratulations on your fantastic culinary success