Cabbage With Bacon And Mushrooms Recipes

SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
• Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

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.

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
• Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
• Divide pasta among bowls. Top with more Parmesan.

LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE

Steps:

• Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• In a dutch oven or heavy large saucepan, heat oil over medium heat.
• Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• Stir, then and add the remaining cabbage.
• Let it wilt again, then stir again.
• Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• Serve over polenta or thin the sauce with some water and serve over pasta.
• This freezes and reheats well, making it great for once-a-month cooking.

FRIED CABBAGE WITH BACON

Steps:

• Brown ground beef and drain.
• Sauté mushrooms, onion, and garlic in vegetable oil.
• Cook bacon in large fry pan, remove from pan and allow to cool.
• Place cabbage in fry pan with bacon grease, stir until cabbage is coated with bacon grease. Cook slightly, salt and pepper to taste.
• Combine ground beef and sauté mixture into the cabbage pan. Cook until cabbage is slightly crisp.
• Crumble bacon and add to mixture, stir.
• Serve over rice if desired. Salt and pepper to taste.