Rating: 4.61 stars
32 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This cabbage is sauteed with onion and jalapeno, and gets an added kick from a pinch of cayenne pepper. A little spicy , but works well with any Southern meal!

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.

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  • In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.

Caution

When handling hot peppers of any kind , always wash hands or use gloves and do not rub face or eyes.

Nutrition Facts

300 calories; protein 8.5g; carbohydrates 22.5g; fat 20.4g; cholesterol 28.9mg; sodium 584.3mg. Full Nutrition
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