Comments on: Skillet Fried Cabbage

By: Jackie Garvin

Jackie Garvin — Mon, 11 Mar 2024 14:41:45 +0000

In reply to Karen Williams. Cabbage is a favorite of ours, too. Yay for local produce!

By: Karen Williams

Karen Williams — Sun, 10 Mar 2024 22:39:34 +0000

Here in southwest Georgia, we have cabbage just about every week! Our local farmers grow a lot so it is readily available……and yes! we must have bacon!!!

By: Jackie Garvin

Jackie Garvin — Wed, 31 Mar 2021 17:43:06 +0000

In reply to JEAN DUNCAN. Great tip!

By: JEAN DUNCAN

JEAN DUNCAN — Tue, 02 Mar 2021 04:30:13 +0000

I make it with Smoked sausage. I also but a bag of cool slaw instead of cutting it all & ad

By: Jackie Garvin

Jackie Garvin — Thu, 25 Feb 2021 17:28:14 +0000

In reply to Paula Stafford. You’re most welcome.

By: Paula Stafford

Paula Stafford — Sat, 16 Jan 2021 21:47:44 +0000

Yummy for my tummy. Thank you for recipe.

By: CWil

CWil — Sun, 16 Feb 2020 22:18:05 +0000

In reply to Lorie. You sure can!! They would both add great flavor! One is only limited by their imagination pretty much when cooking! Enjoy!

By: Jackie Garvin

Jackie Garvin — Mon, 23 Apr 2018 14:56:37 +0000

In reply to Ivory. Thank you, Ivory!

By: Ivory

Ivory — Sun, 08 Apr 2018 13:29:41 +0000

This looks amazing, and being a southern girl who grew up eating cabbages to. I can hardly wait to give your recipe a try. Thanks for sharing.

By: Jackie Garvin

Jackie Garvin — Wed, 14 Mar 2018 22:35:46 +0000

In reply to Harry Satterwhite. What a great tip, Harry! Thanks for sharing.

By: Harry Satterwhite

Harry Satterwhite — Tue, 13 Mar 2018 12:34:07 +0000

My grandmother was a southerner and made this quite often, which I loved. So now, I make it, too. I lived in Moscow, Russia a few years ago and found that the babushki there cooked carrots along with their cabbage. I started grating a few carrots in with the cabbage and it is even better that way. Try it!

By: Jackie Garvin

Jackie Garvin — Sun, 14 Jan 2018 01:38:52 +0000

In reply to Debra St Louis. Your version sounds delicious! Thanks for sharing.

By: Debra St Louis

Debra St Louis — Sun, 14 Jan 2018 01:01:43 +0000

I make my cabbage fried also but do not add extra water.. Water will take out the nutrient. I also slice it very thin makes it taste better.
Once you wash it and have fried your bacon and onions then I start to add my cabbage. and you will see water come up from it and I just keep stirring till it is done but I put on a low fire and cover while cooking and try not to cook it to soft that way it could be over cooked learned that from my day. My family from georgia.

My seasons are Goya pkg bouillon, blk pepper, Ms. dash , and little added seasons and everyone loves it..

As I write this I am cooking it for sunday for a friend and grand kids and I eat slome also.

By: Maryalice Hammmerstroem

Maryalice Hammmerstroem — Sat, 18 Feb 2017 21:16:36 +0000

In reply to Jackie Garvin. Back in the 60's ground beef was 69 Cents per pound and white bread was 25 cents.

By: Jackie Garvin

Jackie Garvin — Sun, 15 Jan 2017 15:22:43 +0000

In reply to Lois Read.

Lois,

I think I’ve always loved cabbage, even as a child. I’m a big cole slaw fan, too.

By: Lois Read

Lois Read — Sat, 14 Jan 2017 12:27:33 +0000

In reply to Jackie Garvin. I remember my mom boiling cabbage many years ago. She always added a little sugar, because she said the taste could be a little bitter. I loved her boiled cabbage too.

By: Marquita

Marquita — Mon, 14 Sep 2015 20:20:57 +0000

In reply to Mary.

I absolutely love “Garden and Gun” magazine! It’s a bit upscale but fantastic nonetheless.
Solidly Southern. Lovethe stories, recipes and there is always a dog story and some great humor written in the Southern vernacular.

By: Jackie Garvin

Jackie Garvin — Sun, 21 Dec 2014 13:51:17 +0000

In reply to Jim Allen.

Jim,

That’s an interesting question. Most heads in the grocery store are all about the same size. That’s what I consider average but I have nothing to back that up.

By: Jackie Garvin

Jackie Garvin — Sun, 21 Dec 2014 13:45:18 +0000

In reply to Isabelle Boyd. Isabelle, I'm so glad you enjoyed it!

By: Isabelle Boyd

Isabelle Boyd — Thu, 18 Dec 2014 22:34:17 +0000

I tried the cabbage with bacon it is was the hit .