1 small head green cabbage, shredded
3 tablespoons bacon fat
2 teaspoons red pepper flakes
Salt and pepper to taste
Wash cabbage. For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Notes from the Paula Deen Test Kitchen: A fast and delicious side dish to your St. Patrick’s Day cornbeef recipes. We also loved it with 4 slices of bacon, cooked crisp and crumbled over the top before serving.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm