READY IN 40 mins

Indiana-Style Fried Cabbage

Read Reviews (66)

"Get a taste of Indiana with this cabbage recipe. It is especially great served with ham or pork. You can omit the mushrooms if you are not a mushroom fan!" — MOLSON7

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir in butter, cabbage, celery, green pepper, salt, pepper, mushrooms and onions. Cover skillet and steam for 15 to 20 minutes. Stir several times during the course of steaming.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

May 24, 2006

I'm from Indiana, so when i found this recipie to be very similar to the one my grandmother used to make, i was so excited! It was so good! One suggestion-make sure that when you're cooking the cabbage to wait untill at least some of it is brown or nearly black to take it off the heat because this is when the cabbage has the most flavor. Also, try to use a cast iron skillet if you have one, that's how it's traditionally made.

—Haley

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Most Helpful Critical Review

Mar 12, 2004

I was very disapointed with the results of this recipe. My family loves cabbage, but this was nothing like I hoped. Very greesey! I gave 2 stars because I like the ingredients, and I'm hoping to play around with it in the future to make better.

—SUZINOHIO

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83 Ratings

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May 18, 2005

I liked this, but the grease was a little much. Once I remade it with alterations it was great. Try, instead of cooking raw bacon, starting with the butter and either cooked bacon pieces (but still soft) or packaged bacon bits (the kind that is real bacon and still chewy). This provides enough grease for the flavor, without all of the calories. If you end up short on liquid, just add olive oil.

—N1COLE

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May 24, 2006

I found no grease problem with this recipe. [Cook bacon over medium-high heat until crisp, drain, crumble, set aside. Combine butter, cabbage, celery, green pepper, salt, pepper and onions. Cover, steam 15-20 minutes. Stir in crisp bacon just before serving.]

—SELEA

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Apr 12, 2007

I omitted the mushrooms and did not add any liquid (other than what was clinging to the vegetables). I only add about one tablespoon of butter. I Used about 1/2 cup of celery and one yellow, not green bell pepper. This should be glistening - if that seems greasy to you, then don't book with bacon grease! This is down-home cooking for sure. The best thing to do is fryt he bacon up whole, then save it to crumble over the cabbage at the end of cooking. This recipe needs a lot of salt, crushed red pepper, and maybe a dash of vinegar to make it sing.

—CROWCHICK

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Jan 03, 2004

Maybe it is just because I am from Indiana but, this is the best Fried Cabbage I have ever eaten in my life. I would give it ten stars.**********

—BST

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Oct 02, 2003

I made this for my family and me and my husband loved it. I added garlic to the recipe to add a little extra flavor. Great recipe.

—AFITZ

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Oct 02, 2007

This recipe is very flavorful, but I did make some changes. I didn't have the celery and canned mushrooms, so I used about 6 ounces of chicken broth along with the remaining ingredients. It reminded me of ham and cabbage!!!!! Excellent!!!!!!!!

—Mike D.

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Nutrition

Calories
126 kcal
6%

Carbohydrates
8.5 g
3%

Cholesterol
22 mg
7%

Fat
8.4 g
13%

Fiber
3.3 g
13%

Protein
5.3 g
11%

Sodium
343 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Indiana-Style Fried Cabbage

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 126
Calories from Fat: 76

% Daily Value *
Total Fat 8.4g 13 %
Saturated Fat 4.1g 20 %
Cholesterol 22mg 7 %
Sodium 343mg 14 %
Potassium 311mg 9 %
Total Carbohydrates 8.5g 3 %
Dietary Fiber 3.3g 13 %
Protein 5.3g 11 %
Sugars 4.3g
Vitamin A 7 %
Vitamin C 77 %
Calcium 6 %
Iron 8 %
Thiamin 15 %
Niacin 19 %
Vitamin B6 13 %
Magnesium 7 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.