Fried cabbage and cornbread

レシピ

材料・調味料 (4 人分)

Cabbage: 3 to 4 heads

Ham or bacan: Either or both

Green onion: 2 stalks

Sugar: 2 tbs

Pepper: Desired amt

Soy sauce: Optional

Garlic salt: Optional

Jiffy cornbread mix: 2 boxes

作り方

1: Shred the cabbage and wash it off. Put aside for now.

2: For bacon: fry the bacon in a skillet to almost done. Chop up the bacon into pieces and put aside. Drain some of the grease from the skillet, and the remaining grease is used to fry the cabbage. (Using the bacon grease gives it more flavor)

3: Chop up the green onion and place it into the skillet with the grease. Now place the bacon, pepper, garlic salt, and 1 tbs of sugar into the skillet. On med high, mix all ingredients for 1 minute.

4: After 1 minute slowly start adding the shredded cabbage.( all the cabbage won't fit but it will once it starts to shrink) this is a time process. I like to cover the skillet to get the cabbage to shrink quicker. Keep adding cabbage until your desired amout.

5: Once all cabbage is in, start tossing it from bottom to top. Cabbage will start to fry and soon it'll be getting color. Taste the cabbage and add the remaining tbs of sugar if desired. Use soy sauce if you desire as well.

6: Cabbage is done when all of it has been evenly fried. Add soy sauce and garlic salt for taste if desired. Depending on your preference you can cook less for crispier cabbage. If you just want ham use olive oil like using the bacon grease as stated before. Also use garlic salt as stated above.

7: For cornbread use jiffy cornbread mix( box) and use milk instead of water and follow the directions.

ポイント

Taste as you go to get your preferred taste. I use ham or bacon but you can use any meat or none at all. Remember using anything other than bacon needs olive oil. And for a safety tip: always ask if anyone is allergic to any of the ingredients before serving people you don't know.

みんなの投稿 (1)