While organizing my cupboard, I came up with this spaghetti recipe. It’s tasty, wonderful, doesn’t take much skill, and it’s easy to put on the table.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 6 slices bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large head cabbage, cored and sliced
- 1 tablespoon salt, or to taste
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon paprika
Instructions
- Gather all ingredients.
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- Place bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes.
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- Add onion and garlic; cook and stir until onion caramelizes, about 10 minutes.
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- Immediately stir in cabbage and continue to cook and stir another 10 minutes.
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- Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
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- Enjoy!
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Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 1435 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was a quick easy good meal!!!!
I’ve been making my own version of this for years. It’s so delicious! I could eat it everyday!
In order for it to be complete you need to add cooked noodles like Amish pot pie noodles and cook until some of them start to get crispy
It is good! Used fat back instead of bacon.
I love fried cabbage but my husband hates it. After he tried a bite he said it tasted good and he could eat this. I think the difference is that I was using bacon that was smoked on the grill. I really like the seasonings.
Cut receipe in half but with same amount of bacon. I added the fried bacon after cabbage was cooked so it stayed crisp. Definitely a keeper!
Came out perfectly. The directions were easy to follow and this was such a quick, tasty lunch!! 10/10 will do again!
Oh my goodness, this recipe is amazing! I followed the recipe, but added about a teaspoon of brown sugar and a few splashes of beef broth. Absolutely delicious!
Very good!
Very simple & tasty! My big cabbage needed more liquid so I added 1 cup beef broth, carrot, celery and green onions. I ate lots!
I made this tonight and followed the recipe except added three more slices of bacon (because who doesn’t love bacon?). Made this as our main meal and it was fantastic! I had forgotten how cook this was as my mom used to make this when I was a kid. I haven’t had it in years but will now have it more often. Thank you for a great recipe.
I made this recipe exactly as posted. It was absolutely delicious. As it was only for one person, I had to reduce the portions accordingly. My personal mistake was using a cheap bacon that was very fatty vs a more meaty, leaner bacon, because this is all We had on hand. Once I tasted it after cooking, my personal preference for heat in my food had some red chili pepper flakes added. This will be on our menu in future meals.
I made this for Easter as a side dish with my kielbasa. I followed the recipe pretty much as is. It was delicious!
Kathi – you said it best in your recipe summary; low and slow is the key! I did bake the bacon in the oven (400 for 20 min on parchment) and transferred some of the grease to the pan to mimic cooking on the stovetop. Only added the garlic the last minute of onion sauté time. Everything else, followed as written. We really, really liked. Savory, rich, yet comfort food at its best! We liked this and would make again! Thanks so much Kathi!
So good! I really enjoy this traditional way of eating cabbage, particularly in the cool months when comfort and warmth are needed (but not extra calories). My only substitution was to use al fresco brand uncured chicken bacon since red meats are off the table for me. It reduces the cooking time by a few minutes since the bacon is precooked but required a splash of oil in the pan since there’s no fat to be had from the bacon to sauté the onions with. Tasty! Will make again!
I love this recipe! If you’re working with a small cabbage I would suggest cutting back on the spices. I will make this again!
I substituted 1/4# sausage for the bacon, and made a few other adjustments.
I made but added a little smoked sausage to it! My family loves when I make this, what a great recipe!
I make this but w shred the cabbage and onion Lao add more bacon and butter cooked bow ties cooked and added to cabbage so it’s more of a main meal than a side dish
I boiled the cabbage separately then added it to the bacon/onion mixture, so it took much less time & was still delicious.
Recipe is well over 70 years old. I Learned to make it from my (Born in Yugoslavia) grandmother. She did not use garlic, but that could have been a family decision. It is ALWAYS welcome at the table!