Cabbage And Potatoes With Turkey Bacon Recipes

CABBAGE AND POTATOES

Steps:

• In a heavy skillet, fry bacon until crisp, do not drain.
• Add potatoes and onion, cook until lightly browned.
• Stir in cabbage, vinegar and hot water.
• Continue to cook over medium heat until cabbage is wilted and potatoes are fork tender; stirring frequently.
• The water should cook out, if needed raise heat and continue to cook until the cabbage and potatoes are lightly browned.
• Sprinkle the caraway seeds over all and adjust salt and pepper to taste.

TURKEY CABBAGE STEW

Steps:

• Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables and meat are tender, 12-15 minutes.

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

CABBAGE AND POTATOES WITH TURKEY BACON

Steps:

• Wash all vegetables. Heat 1.5 tablespoons of olive oil in a skillet on medium heat. Fry your bacon in the skillet until cripsy. While your bacon is frying, cut, peel, and cube your potatoes. (You may leave the skin on them if you prefer.) This doesn't have to be perfect but the cubes must be close to the same size for even cooking. Once the bacon is cooked, set aside. Reduce your heat to the notch right below medium (so like between medium and medium-low). Immediately add the potatoes to the hot skillet.
• While the potatoes are frying, cut your onion into thin-to-medium slices. Again, this doesn't have to be perfect. Turn your potatoes, they should be a nice golden brown. Once your potatoes are cooked through, add your onion. Turn potatoes and onion so that the onion is on the bottom of the skillet getting most of the heat. You may use the additional oil or oil spray at this time if your food is sticking to the skillet. Thinly slice the cabbage while the onions are cooking. Add the cabbage to the top of the potato and onion mixture. Crumble the bacon over the cabbage. This will give it that smoked flavor. If you are using the sugar, sprinkle it over the cabbage mixture at this time. Also add the pepper and garlic powder. The steam and heat created will rehydrate the bacon so it will not end up crunchy.
• Reduce the heat on your skillet to medium-low so as not to burn the potatoes or the onion. The heat will begin to cook the cabbage. Let that cook for 5 minutes. Turn the cabbage so that it is now on the bottom of the skillet getting most of the heat and the potato mixture is on the top. Essentially you are surrounding the raw cabbage in a cocoon of heat. Let this cook for about 8-10 minutes. You may lengthen this time if you like your cabbage softer or shorten this time if you like your cabbage a little crunchy. During this time, turn the mixture once or twice. You don't want to turn it too much because your potatoes will begin to fall apart. Season with sea salt to taste. Enjoy!
• Optional: Pair with green beans, peppers or other vegetables for a complete meal or use as a side dish.

CABBAGE AND POTATO BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

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.

POTATO, CABBAGE AND BACON BAKE

Steps:

• Fry bacon, potato, parsnip, garlic and onion in a wide, shallow casserole pan until softish/cooked ie 10/15 mins.
• Add chopped cabbage and salt and pepper. (Large pinch of paprika and chopped mushrooms/spinach/defrosted peas can be added here if you have them). Cook for another 5 mins.
• Stir in parmesan and creme fraiche.Cover surface with extra grated parmesan if wanted.
• Put pan in oven and bake in preheated oven 200c/400f for 30 minutes or so, until top golden.

SHIRELETTE'S POTATOES AU GRATIN WITH TURKEY BACON AND CABBAGE

Steps:

• Cut turkey bacon into small chunks and cook until crispy. Remove bacon with a fork or slotted spoon, and drain onto a paper towel. Save the drippings in pan.
• Finely chop garlic cloves and add to the turkey bacon drippings. On medium heat, slowly saute with 1 Tbsp. of butter. Do not burn.
• Finely slice Savoy cabbage and saute in same pan until wilted. Add the turkey bacon and stir until all ingredients are combined. Remove from heat and add green onions. Cover pan and set aside.
• In a large bowl, add 1 1/2 cups heavy whipping cream, 1 cup of Kraft grated parmesan cheese, salt and pepper. Mix well. Set aside.
• Scrub baking potatoes until clean. Thinly slice potatoes and add them to the whipping cream mixture, making sure that all of the potatoes are coated.
• Generously butter a gratin dish. Add one layer of the potatoes, sprinkle with Kraft grated parmesan cheese. Add a second layer. Spread cabbage and turkey bacon mixture evenly over the potato slices. Add two more layers of potatoes and cheese.
• Pour the remaining 1 cup of heavy whipping cream over the potato mixture. Add the rest of the Kraft parmesan cheese and dot with butter.
• Cover the dish in aluminum foil, and bake in a pre-heated oven at 375 degrees for one hour. Remove foil and bake for another 30 minutes. Let stand for 30 minutes or until cooled.

CABBAGE AND BACON MASHED POTATOES

Steps:

• In a large skillet cook bacon over moderate heat until crisp and with a slotted spoon transfer to paper towels to drain. Add cabbage to bacon fat in skillet and cook, stirring occasionally, until golden, about 5 minutes. Add water and simmer until evaporated and cabbage is tender. Add bacon and season with salt and pepper. Stir mixture into potatoes.