Bacon And Cabbage Loaf Recipes

SERIOUSLY GOOD BACON FRIED CABBAGE

Steps:

• Add bacon, in one layer, to a large skillet over medium heat. Cook, stirring occasionally until the fat renders and the bacon is crispy; 6 to 8 minutes. Take the pan off of the heat, and then use a slotted spoon to transfer the bacon to a bowl and save for later.
• Remove all the bacon fat from the pan except for one tablespoon. (Leave more or less, depending on your preference. One tablespoon tastes great, but doesn't make the cabbage greasy.)
• Place the pan back onto medium-high heat then add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
• Cook, occasionally stirring until the cabbage is tender and some of the cabbage begins to turn light brown; 10 to 15 minutes. Stir in the mustard, apple cider vinegar, and the reserved cooked bacon. Taste then adjust with more salt, pepper, and vinegar as needed.

BACON-WRAPPED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

BACON CREAMED CABBAGE

Steps:

• Dice bacon and cook bacon in a skillet until browned. Once browned remove with a slotted spoon reserving bacon fat.
• Add onion to the bacon fat and cook until tender. Stir in garlic and cook just until fragrant, about 30 seconds.
• Add cabbage and cook 2-3 minutes or just until it starts to wilt.
• Add chicken stock and heavy cream and cook uncovered until cabbage is tender and sauce has thickened. Stir in bacon and season with salt & pepper to taste. Serve immediately.

BACON AND CABBAGE LOAF

Steps:

• Pre-heat the oven to a moderately hot temperature.
• Lightly grease a loaf pan.
• Heat the butter in a sauté pan (preferably non-stick) and sauté the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften.
• Add the potato and cabbage and, while stirring, sauté the mixture for about 5 minutes or until the cabbage has softened.
• Transfer the mixture to a mixing bowl to help it to cool.
• Add the herbs: the marjoram, thyme and parsley.
• Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan.
• Stir until all the ingredients are well combined.
• Press the mixture into the lightly greased loaf pan.
• Bake in a moderately hot oven for about 40 minutes or until firm.
• Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce.
• Chef's Note: Because the sizes of potatoes and onions vary, because undoubtedly I've often used more than strictly "3 cups" of cabbage, and because sometimes I've certainly used more parmesan, the final quantity of the mixture has varied. And really exact proportions are not crucial with a recipe like this. So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount. Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

BACON, CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.