Reviewed: May 24, 2012

I have my own version which doesn't require animal flesh. Coarsely chop a third of a head of the green cabbage, onions, and garlic. Heat the canola oil. When you add the cabbage you'll hear it sizzle. Stir as a stir-fry. When you see some pieces a little browned or charred, add a little half cup of water. When the cabbage turns soft but still has a crunch to it, I added soy sauce, a little box of raisins and stirred a bit. Then remove from the fire, sprinkle with pecans or walnuts. Absolutely delicious.

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Reviewer:

Lovey

Reviewed: Apr. 19, 2012

I love fried cabbage.

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Reviewer:

dirrtyredd

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 19, 2012

I had to add more vinegar because there wasn't much flavor. I also cooked about half a pound of bacon for more depth. I'd make it again and add some beer to the recipe.

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Reviewer:

MrsJune

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 19, 2012

My new way to make cabbage. I have made this three times since st patricks day this year.

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Reviewer:

Angela

Cooking Level: Expert

Reviewed: Apr. 15, 2012

Delish! I only had about a small half cabbage leftover so sliced that thin, 1 sm onion diced, and used about 1/2 Easter Polish sausage from Paulina Meat Market chopped. Over Med ht 2 tblsp bacon fat sizzled and added onion until soft then added sausage to brown up a bit. Added cabbage. Made a slurry of water, salt and pepper and stirred that in. after covered simmering for 15-20 min, heaven! served this with brown rice and hubby loved it.

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Reviewer:

GABRIELLAM

Cooking Level: Intermediate

Home Town: Bonn, Nordrhein-Westfalen, Germany

Living In: Mundelein, Illinois, USA

Reviewed: Apr. 11, 2012

This is a super easy recipe that tastes great! I had a head of cabbage that needing using and decided to give this recipe a try. I made a few changes. I used a pound of italian sausage instead of the bacon because while bacon is delicious it is a greasy mess to make. I didn't need to worry about removing the sausage before adding the cabbage which made the recipe easier. I don't like to measure much so I just used the whole head of cabbage. And I definitely used more cider vinegar. I would just adjust to taste. Everything else stayed the same. The kids. dad, and I all loved it!

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Reviewer:

heidi559

Reviewed: Apr. 8, 2012

I love it but my kids didn't go for it.

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Reviewer:

andilittle

Reviewed: Mar. 25, 2012

Delicious! Just like my Aunt's and exactly what I wanted. The only thing I did differently was use 5 slices of bacon and I left all the drippings in the pan. Used the apple cider vinegar at the end to deglaze. Oh, and I cooked mine longer until it had some nice color and that yummy caramelization. Thanks!

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Reviewer:

gayla

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Cooking Level: Intermediate

Reviewed: Mar. 21, 2012

I had somebody gve me a big cabbage and 5 onions so this is recipe i came up with. I'm vegetarian so i used butter, simple but yummy. I have only used cabbage for coleslaw, so thank you for idea even though i had to change it

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Mar. 20, 2012

We loved this. I used very lean bacon, and ended up throwing in a dab of butter too. I had no cider vinegar, so we skipped the vinegar, but I cannot wait to try it with vinegar. I knew the white vinegar would not be the same. I added a pinch of Stevia instead of sugar since we are on a low carb diet. My husband and I both agreed, best cabbage we have ever had.

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