Country Style Fried Cabbage
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 small head shredded green cabbage
- 3 tablespoons bacon fat
- 2 teaspoons red pepper flakes
- to taste salt
- to taste pepper
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.
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.