SOUTHERN FRIED CABBAGE 'N BACON.

This is an old stand-by "soul" recipe A simple but delicious meal. In the military (U.S.C.G.) where I served my time as a cook, this was every bit as popular as the famous SOS or chipped beef on a shingle.

SOUTHERN FRIED CABBAGE AND BACONINGREDIENTS: SERVES 4

●  3 pounds cabbage head 
●  ½ pound sliced bacon 
●  ½ cup water
●  1 tablespoon sugar
●  1 tablespoon salt
●  ½ teaspoon freshly ground black pepper

DIRECTIONS:  

1. Cut the cabbage into quarters.  Remove  any wilted and discolored outer leaves and cut out
   the core from the cabbage pieces.  Cut the cabbage into a large 1 inch dice.

2. Cook the bacon in a 4-quart pot over medium heat until crisp. Remove the bacon to paper
   towels to drain.  There should be about 1/2 cup of bacon drippings in the pan.  Add the
   cabbage to these drippings and cook without stirring until it begins to brown, about 3
   minutes.  

3. Add the water, sugar, salt, and pepper and cook covered until the cabbage is tender,
   about 20 minutes.  Crumble the cooked bacon into the cabbage and serve hot.
 











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