Reviewed: 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.

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CROWCHICK

Cooking Level: Intermediate

Living In: Greenhills, Ohio, USA

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Reviewed: Dec. 25, 2006

Excellent! Super! I will be making this again. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 9, 2006

My family loves this dish. We can't seem to get enough of it!

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Rosa

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Reviewed: Sep. 13, 2006

Although this turned out rather greasy - I should have poured away some of the bacon grease - we thought this was absolutely delicious! Such a quick and easy way of eating a variety of veggies. I'll be making this often. Thanks, Gail!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 29, 2006

Very good recipe Gail, but I did drain a good portion of the bacon fat. It was still wonderful and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 29, 2006

The flavor of this dish was awesome. For me however it was a bit greasy and I only used 2 slices of bacon. I will omit the bacon next time (maybe add spicy sausage browned and then drained). Very good side dish me and "my other" ate the whole thing in one meal! Thanks for the recipe!

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Donna

Cooking Level: Expert

Living In: Connersville, Indiana, USA

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Reviewed: Jul. 26, 2006

I love this recipe. I omit green peppers and butter. Delicious!

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JMB

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Reviewed: 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.]

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SELEA

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Reviewed: 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.

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Haley

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 15, 2006

Very easy and good

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VREEVE

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Reviewed: Jan. 7, 2006

Excellent taste! Quick and Easy! The only changes I made were I drained the bacon and omitted the butter since there was already some bacon fat in the pan.

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Jenna

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 15, 2005

A really, really, good recipe. THANKS!

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ZSAZSA4

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Reviewed: Aug. 16, 2005

This is one cabbage dish that my husband can actually eat a lot of!!! It's great! :)

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KIKnTUBS

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Reviewed: 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.

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N1COLE

Cooking Level: Intermediate

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Reviewed: May 30, 2004

I was looking for something different to share at a potluck and did I find gold in this recipe! It's terrific! I didn't think it was greasy at all even though I was expecting it to be with the ingredients but I didn't use all of the fat the bacon left behind either. Thanks for sharing, YUMMY!

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2FEISTY

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Reviewed: Mar. 28, 2004

We really enjoyed this recipe. That being said, I did change a couple of things. I did not add the butter but did not drain the bacon (there was only about a tablespoon and a half of drippings...maybe we used lean bacon??). When I added the veggies, I did not cover it, but fried it on medium heat, uncovered--stirring every 2 minutes or so--for about 12 minutes. This gave it a bit of a brown or "fried" taste. THEN I covered it and turned it down to low and let it steam for another 10 minutes or so. I added a minced clove of garlic and only half of a pepper (as we aren't huge pepper fans). Otherwise, we followed the recipe. Again, REALLY good.

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 18, 2004

This recipe is a winner in my book. I did drain most of the bacon drippings off because I thought it would be too greasey. I served this with a St. Patrick's day meal and it was a hit. Thanks for the recipe.

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STACY L.

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Reviewed: 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.

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SUZINOHIO

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Burlington, North Carolina, USA

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Reviewed: Feb. 26, 2004

Excellent recipe. I'd never heard of Fried Cabbage before. For those who prefer a less greasy taste (and maybe cut calories as well)...it will help to partially cook the bacon first, then pour off the grease and continue cooking the chopped bacon until it is crisp. It does make a difference.

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KAYAKITA

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Reviewed: Feb. 15, 2004

This recipe was excellent! I omitted the butter and just used the bacon drippings. I used a mixture of green, orange & yellow peppers and added a bit of onion powder. It gave it a festive color. A family favorite.

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YOKLEY

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Monument, Colorado, USA

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Indiana-Style Fried Cabbage

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