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.
If you try out this recipe, I’d love to see! Be sure to use #CollegeInnBroth in social media.
Southern Cabbage
Ingredients
- 5 slices bacon
- 1 cup diced onion
- 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
- Cook bacon in a large pot or Dutch oven until crispy. Remove bacon from pot and set aside.
- Leave about 2-3 tablespoons of bacon grease in the pot. You can save any excess bacon grease for another use.
- Cook the onion in the bacon grease until soft.
- Add cabbage, chicken broth, and red pepper flakes. Cover pot and simmer for about 10 minutes, opening it to stir once or twice.
- 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.
- Season to taste with pepper. If desired, add a little salt.
- 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.
My kid & I loved it. 🙂
No onion listed in ingredients on recipe.
How much onion??
Sorry, I fixed it.
Love this!!!
Tastes Amazing! The site would be great though if we had less pop ups and advertising. I would search for more recipes.
I made the southern Fried cabbage for dinner last night and it was fabulous! I used a small head and added some chopped red onions to some olive oil and softened a little. Then added the broth and seasonings. Cooked it probably a little longer than the recipe called for but we like the browned parts of the onion and cabbage. Definitely a keeper, glad I found this recipe!
Onion?
How much onion? It’s not listed in the ingredients. We love cabbage and I am interested in trying your version.
I. Too, want to know how much onion.
I gave up on seeing a reply, so I just used a medium sized yellow onion, chopped.
The Cabbage was great. Thank you for sharing.
How do I search your site? Went to your .computer website, tried everything. Please send instructions to my contact email. Virginia Vincent
Click on the three dashes next to “menu” at the very top left of the page. It will bring you to a search bar.