Like most others, I omitted the oil. I used an entire package of bacon, which I felt was the perfect amount once crisped. I used a smaller head of organic cabbage and it took a LOT longer to cook down to the texture I wanted, even cooking with a lid on. Even though I browned the the onions and cabbage in the bacon grease, it still didn't produce the bacon flavor I was expecting. I added some garlic powder to the cabbage while cooking, subbed about 1 T brown sugar, and added a few splashes of red wine vinegar as I generally do when frying cabbage. Served with Grandmother's Buttermilk Cornbread, which was a fantastic pairing! Overall, the taste was just ok; I'll try again with a different brand of bacon. I still have high hopes for this!
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Like most others, I omitted the oil. I used an entire package of bacon, which I felt was the...