Set aside. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add the cabbage to the hot skillet and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add the vinegar ...

Cabbage and onions are slowly cooked in bacon fat then tossed in a sweet and ... The form can be filled in the actual website ...

Even people who say they don’t like cabbage usually change their minds after trying it!“ says Eliza Cross of BENSA Bacon ...

Here the bacon is crisped up in a large, heavy pot, then some onions are quickly sauteed in a bit of the remaining fat. Then the cabbage is added, along with the beer of your choice, and in 30 minutes ...

cook bacon until crisp. Remove with a slotted spoon, reserving drippings. In the drippings, saute apple and onion until tender. Add water and cabbage mixture. Bring to a boil. Reduce heat ...

Brussels sprouts are part of the same species as cabbage, cauliflower ... or toss in some extra special ingredients like bacon, lemon, Parmesan or shallots to get a different flavor profile.

or until the bacon is nearly crisp or almost at your preferred texture. Stir in the red onion and cook for 1 minute or until the onions are soft. Stir in the cabbage, Worcestershire sauce ...

Here the bacon is crisped up in a large, heavy pot, then some onions are quickly sauteed in a bit of the remaining fat. Then the cabbage is added, along with the beer of your choice, and in 30 ...

Cabbage is almost as popular on St. Patrick’s Day as green beer! And that’s because cabbage — unlike green beer! — is a quintessential part of Irish cuisine (along with bacon and potatoes).