This recipe is inspired by my friend Dwayne Locke,
who yeas ago wrote me about the way his German mother
would Cook fried Cabbage.

I love the German technique I have learned like in this recipe to use different textures and thickness to
gain a variety which makes it more exciting.

La Crueset Dutch Ovens

As Dwayne writes "My mom made green cabbage with lots of onions STIR FRIED
and then she would add washed saurkraut to the cabbage after it was cooked.
Also Mom would use chopped cabbage that she had shredded the evening before.

Put it in the refrigerator to somewhat wilt and then add it to her cooked cabbage with the onions in place of the saurkraut. She would use smoked pork loin or (pork chops smoked) or a good kielbasa sausage. My dad like his cabbage not cooked too much.

Then she would make a large pan of ginger bread cake
and serve it like a brownie with hot lemon curd on top. DELICIOUS !!!!!"

Chop your cabbage in a one inch dice, and slice the onion and bacon in strips.

Sweat and brown the bacon a bit, then add the onions and pepper and cook until the onions
are tender.

Next I fry up the cabbage in 2 batches One I cook a bit more than the other.

Here you can see the diffrence.

Next I empty the skillet leaving whatever stays in the pan and fry a bit of sauerkraut and add some caraway seed.
the bits of bacon and cabbage season the kraut a it fries.
T then add it to the cabbage and return it to the skillet. It will all fit in one skillet now.

This is ready to serve and I think you will appreciate all the nice textures.

In USA

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red  

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