Thread: Cabbage Crew
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Old 02-10-2010, 01:47 PM   #3
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Join Date: Oct 2006
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This is the one we use.....

Originally Posted by Dale Moser View Post
KCK's Bohemian Cabbage

1lb peppered bacon cut into 1 1/2" long pieces. Get the bacon rendered down to where you could eat it, but still chewy then add a bunch of green onions diced, and 1 red onion chopped (discliamer:The red onion is something I added and not sanctioned, or approved by the afforementioned square-head). Cook the onion for a minute or three, then dump in two heads of chopped cabbage. Keep stirring and turning over, and adding salt as you go. Don't be afraid of the salt, it takes a bunch, and I add copious ammounts of fresh ground black pepper. If you start to run short on oil you can add olive oil, just depends how fat the bacon is. I like to cook most of the crunch out of the cabbage, so the thick pieces crunch, but not the thin ones.

Best served with a big rare ribeye, and cold beer. I've cooked this all over the place, for all types of people since Casey showed it to me........and EVERYONE comes back for more.

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