Fried Cabbage with Bacon Recipe - The Cookie Rookie® (2024)

FAQs

Fried Cabbage with Bacon Recipe - The Cookie Rookie®? ›

Rich in Nutrients: Cabbage is packed with essential nutrients such as vitamins (particularly vitamin K, vitamin C, and various B vitamins), minerals (including potassium and calcium), and dietary fiber. Boiling or frying it can help retain many of these nutrients.

Rich in Nutrients: Cabbage is packed with essential nutrients such as vitamins (particularly vitamin K, vitamin C, and various B vitamins), minerals (including potassium and calcium), and dietary fiber. Boiling or frying it can help retain many of these nutrients.

History. Historically, this dish was common fare in Irish homes because the ingredients were readily available as many families grew their own vegetables and reared their own pigs. It was considered nourishing and satisfying. The dish continues to be a very common meal in Ireland.

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Stir-frying helps maintain the texture and flavor in vegetables. Vegetables such as asparagus, bean sprouts, bell pepper, broccoli, cabbage, carrots, mushrooms, snow peas and spring onions are kidney-friendly, low-potassium choices. Add sweetness with mandarin oranges, pineapple or grapes.

Consuming cabbage can prove to be very beneficial for weight loss. It is very low in calories, which is considered suitable for reducing weight. According to the study, there are about 25 calories in 100 grams of cabbage. Cabbage is rich in water and fibre, which helps in keeping the intestines healthy.

IMPORTANT WORD YOU SHOULD LEARN: Rashers. That's Irish slang for bacon. You'll find back (wide) or streaky (narrow) rashers in an Irish breakfast; both types may look and taste different to what you might expect. Irish bacon is chunkier than American bacon, with a little more meat.

Its affordability and availability made it an appealing substitute for the traditional Irish meal. But what about the cabbage? The association of cabbage with Irish cuisine predates the corned beef tradition. Cabbage has long been a staple in Irish cooking, owing to its hardiness and abundance in the Irish climate.

Irish bacon, also known as back bacon or rashers, is a popular type of bacon commonly enjoyed in Ireland. Unlike the traditional American bacon, which is typically made from pork belly, Irish bacon is made from pork loin.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Why do you soak cabbage before cooking? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

Iron Skillet Fried Cabbage (3 oz) contains 5g total carbs, 3g net carbs, 3g fat, 1g protein, and 50 calories.

No, as a general rule, cooked or fermented cabbage is easier to digest than raw. In many cases, it is much easier to get nutrients from cooked cabbage.

The bottom line

It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion, and ease inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes.