• Skillet Fried Country Cabbage

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    Prep time:
    Cook time:
    Servings: 8
    by Dan Bishop
    9 recipes
    Use this as a side dish along with some fresh garden green beans or pan fried new potatoes. Another comfort food from my family.


    • 1 medium head cabbage, shredded (like coleslaw)
    • 3 strips of bacon, fried crisp
    • 1 small diced shallot
    • 4 Tbl. Splenda sweetener
    • 1 tsp. fresh ground black pepper (or to taste)
    • 1 tsp. sea salt
    • 1/4 cup cold water


    1. Split the cabbage head and remove the core and discard.
    2. Shred the cabbage as you would coleslaw (into long strings)
    3. Using a large skillet (12" or so) fry the bacon until crisp and remove bacon to paper towels to drain.
    4. Keeping the rendered bacon fat in the pan add the cabbage in batches until you get it all in the pan.
    5. Add the 1/4 cup of cold water on top of the wilting cabbage and stir.
    6. Cover the pan and let the cabbage simmer until it has almost completely wilted. Stirring occasionally and not using more than a medium heat.You don't want to burn it, just steam it.
    7. After the cabbage has wilted, stir well and add the remaining ingredients and stir to mix.
    8. Crumble the bacon and add to the top of the mixture. Stir the bacon into the cabbage and cook (uncovered) for about 10 mins more just to heat it up.

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