I would like to thank everyone who took the time to write a review. Thanks for the wonderful feedback. Kathi Smith
(6/15/09) This was excellent. I did use less salt than specified but this recipe is definitely one I'll make again and again. Thanks for sharing it MrsMDSmith (and calling my attention to it on the exchange; it was perfect timing as I was looking for a side to go with dinner!) *(6/18/09 Update)* I wanted to stop by again to thank you MrsMDSmith. You not only gave me a delicious side dish but I used the leftovers to make a main dish that I will probably also do again and again. I chopped the leftovers and mixed in 1/2 lb. of seasoned browned ground pork, rolled in egg roll wrappers and fried to golden perfection. I love a recipe that can give me two distinct meals!
This one blasts the meat off the bone! Pork fat, onion, garlic (preferably fresh), and cabbage is a Tennessee staple overlooked by the rest of the country (too bad). Thanks for sharing this recipe with the community. My 1/4 Cherokee friend/co-worker raved about this recipe for years. It always sounded too greasy, until I tried it......OMG! It's sooooooo comforting. He used 'fatback' (smoked pork fat)===less salty than bacon and no nitrites. Anyway, a great southern recipe, and I'm glad you shared it. P.S. Try some red Savoy cabbage with the green kind. It doesn't wilt so much and has a sweeter flavor. I'd like to see a good recipe for baked beans, Southern Style! Mitchy48
I've been eating cabbage prepared this way all my life (love it!) but never to the point where the onions were caramelized. It was nice, but there wasn't enough of a difference that it's worth the extra time it takes to get them to that point. I didn't add the onion powder, garlic powder (there's already fresh minced garlic) or paprika. I like it just fine without.
This was good. I did drain a little of the bacon grease prior to adding the cabbage it just looked like too much grease for me. As far as the salt goes, I only added about 1/2tsp. at first (I was only using 1/2 a fairly small cabbage. AT first, before simmering for 30 minutes it tasted just right for us. Then, after the simmer, I tasted before serving and the salt had almost disappered so I added a few sprinkles more. I can see if you have a huge cabbage where you may need quite a bit. Thanks for the recipe
Editor's note: The salt amount for this recipe was reduced from 3 tablespoons to 1 tablespoon by the Allrecipes staff on 7/17/2009.
I thought I would want more bacon, but I stuck to the recipe and it was perfect. I wouldn't change a thing. Thanks for the recipe.
Excellent recipe! My change...Olive oil and real bacon bits, instead of cooking the bacon and using the drippings.
We loved this. I put in one shredded carrot for colour. THX
