Recipe courtesy of Gina Capers-Willis
Recipe courtesy of Gina Capers-Willis
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The Juneteenth Menu
Fried Cabbage with Collards
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 475 mg
This recipe started off as “Oops I don’t have enough cabbage,” so I added some collard greens that I had to stretch the portions. It ended up with everyone really loving the combination of the two greens with the smoky bacon, spices, sweet peppers and fragrant garlic. It’s two Southern gems wrapped up in one dish. I always top off my cabbage or greens with chow-chow, which is a mixture of tomatoes, diced onions, bell peppers, hot sauce and vinegar. It gives it an extra zing of pickled flavor.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 475 mg
Ingredients
Directions
- In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.
Cook’s Note
I like adding red or orange bell peppers for a colorful dish. I also like to keep water on hand to add only if needed. The cabbage will cook down and provide its own liquid.
