St. Patrick's Day Fried Cabbage

This classic St. Patrick's Day side dish isn't truly fried, but still cooks in plenty of butter and bacon drippings. A dash of Worcestershire[ adds an extra savory note.]

Total Time:
45 min
10 min
35 min

6 servings (4 cups)

  • 2 tablespoons unsalted butter
  • 4 slices bacon (about 3 ounces) sliced crosswise into 1/2-inch strips
  • 1 medium onion, diced
  • 3 cloves garlic, sliced
  • 1/2 large head green cabbage, quartered, cored and sliced crosswise into 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • Place the butter and the bacon in a large Dutch oven or pot with a lid over medium-high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). Using a slotted spoon, remove the bacon to a paper-towel-lined plate and reserve (do not wipe out pot).

  • Add the onion, garlic, and 1/2 teaspoon salt to the pot, stirring frequently with a wooden spoon and scraping up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 8 minutes.

  • With the heat at medium-high, add the cabbage, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage starts to soften, 5 minutes. Reduce heat to medium-low or low and cook, covered, until the cabbage is very tender, with a little bit of texture remaining in the thicker rib pieces, 12 to 15 minutes, stirring occasionally to make sure the bottom isn't getting too dark.

  • Uncover the pot and increase heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid in the pot. Add more salt and pepper, if necessary, transfer to a serving bowl and top with the reserved bacon bits.

  • Copyright 2016 Television Food Network, G.P. All rights reserved

View All

Cooking Tips
Loading review filters...