Southern Bacon-Fried Cabbage
by Jamie @ Love Bakes Good Cakes
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
- 6 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large head cabbage, cored and chopped
- 2 tsp. seasoned salt
- ½ tsp. ground black pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- Cook the bacon in a cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
- In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
- Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
How To Fry Hog Jowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 lb. Hog Jowl, smoked and cured
- Using a sharp knife, slice the jowl into desired thickness strips, like bacon.
- Part of the jowl can be cut into hunks for seasoning of beans and greens.
- Wrap any sections for freezing in plastic wrap, then aluminum foil.
- Place wrapped sections in a Ziplock type bag and place in freezer for use later.
- Heat a skillet to just below Medium heat on your stove top.
- Place the slices of jowl in the warm skillet.
- Turn jowl slices as needed, to prevent burning, and cook until fat is translucent and browned.
- Remove from pan, place on paper towels and drain.
- Save remaining grease from skillet by placing in a container and storing in refrigerator.
Slow Cooker Southern Black Eyed Peas
- 1 lb black eyed peas
- 3 cups reduced-sodium chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp charbroil seasoning (or liquid smoke)
- 1 tsp smoked paprika
- ½ tsp thyme
- ¼ tsp cayenne pepper
- 5 slices of cooked peppered bacon, diced
- Soak dry beans in enough cold water to cover them by 2 inches. Let stand in refrigerator overnight or for at least 6 hours.
- Drain and discard soaking water. Rinse beans and add to slow cooker with chicken broth.
- Add onion, garlic, seasoning and 3 Tbsp of diced bacon, store the extra bacon in the fridge. Give it a quick stir, cover and cook on low for 6 hours.
- At the end, add the remaining bacon pieces, stir and serve hot in a bowl!
Southern Cornbread Recipe
Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.
Author Rachel Ballard
- 2 cups self rising cornmeal mix not just plain cornmeal
- 2 eggs or 1 extra large egg
- 2 tablespoons vegetable oil
- 1/4 cup vegetable oil for the skillet if using cast iron
- 1 3/4 cups buttermilk or regular milk
- Preheat the oven to 400 degrees.
- If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
- Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
- Mix until combined and drop a small amount into your skillet.
- If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
- Transfer the skillet from the stove top to the hot oven.
- Bake 25-30 minutes or until golden and set.
All recipes sourced from Pinterest.