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Recipe : Entry # 4956
Annette Benjamin
Recipe Title
"That Cabbage & Potato Dish"
Recipe Theme
Side Dishes
Central Alabama EC
1 head of cabbage
1 pound bacon
6 medium-sized potatoes
Seasonings (see below)
Fry bacon until crispy, reserving drippings. Drain bacon on paper towels. Wash and quarter cabbage, then quarter again. Peal potatoes, cut into round slices about 1/2-inch thick. Place bacon drippings in a large Dutch oven on top of stove. Start heating bacon drippings, add potato slices and salt slightly. Add pepper according to taste, a dash of garlic powder and lemon pepper. Add cabbage, pepper some more and add a half of a glass of water. Place lid, turn heat on lowest setting and simmer about 20 minutes. Check a potato with a fork for tenderness. If so, crumble bacon on top and stir. Serve with corn bread or biscuits.