This is a sponsored conversation written by me on behalf of College Inn®. All opinions are mine.

Southern Cabbage is an easy southern side that goes great with chicken and pork and makes a wonderful addition to a holiday meal. Cabbage is slow cooked until tender in chicken broth flavored with bacon and onion, plus a few red pepper flakes if you want some heat.

Southern Cabbage is one of my very favorite foods ever so I enjoy making it even outside of the holiday season. It is supposed to be a side, but to me it’s a main dish because whenever I make it or see it on a buffet, it’s the only thing I want. I think most cabbage lovers can relate.

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Note: The chicken broth, especially once it boils down some and the flavors concentrate, should add plenty of saltiness together with the bacon. But if you need to, salt to taste at the end.

If you try out this recipe, I’d love to see! Be sure to use #CollegeInnBroth in social media.

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Southern Cabbage

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Southern Cabbage is an easy southern side. Cabbage is cooked until tender in chicken broth flavored with onion and bacon.

Course: Side Dish

Cuisine: Southern

Ingredients

• 5 slices bacon
• 1 medium head cabbage, cored and coarsely chooped
• 2 cups College Inn Chicken Broth
• 1/4 teaspoon crushed red pepper flakes, optional
• black pepper

Instructions

1. Cook bacon in a large pot or Dutch oven until crispy. Remove bacon from pot and set aside.

2. Leave about 2-3 tablespoons of bacon grease in the pot. You can save any excess bacon grease for another use.

3. Cook the onion in the bacon grease until soft.

4. Add cabbage, chicken broth, and red pepper flakes. Cover pot and simmer for about 10 minutes, opening it to stir once or twice.

5. Remove lid from pot and cook uncovered for about 15 minutes. Turn up the heat a little so you get a good amount of evaporation.

6. Season to taste with pepper. If desired, add a little salt.

7. Crumble the bacon and mix it into the cabbage mixture. Serve in small bowls with with the broth.

This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.