Smothered Cabbage And Onions Southern Style Meatless Recipes

Steps:

• Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
• Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
• Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

Steps:

• Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
• Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

Steps:

• Chop off the hard core of cabbage and discard rinse the cabbage well and slice thinly.
• Put the onion in the olive in a medium saucepan and cook gently until a good golden colour.
• Add the garlic cook 1 minute, then add the fennel seeds and cabbage.
• Cook until the cabbage has wilted turning often with tongs, then season with salt and pepper and pour over the vinegar.
• Cover with lid and cook very gently for 45 minutes turning often.
• If the cabbage dries up add 1 tablespoon of water.