Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, fried cabbage. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This fried cabbage is delicious and super easy to make with a few ingredients. I used to hate cabbage until I tried fried cabbage a few years ago and I really. Try this fried cabbage on for size! Cabbage is fried with onion and bacon in this simple quick side dish.
Fried cabbage is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Fried cabbage is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have fried cabbage using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fried cabbage:
- Get Cleaned and cut cabbage
- Make ready Carrots
- Prepare Onipn
- Take Tomato
- Take Royco
If you're a fan of plain buttered noodles with salt and pepper, you've got to try adding caramelized onions and sautéed cabbage into the mix. This fried cabbage is done easy and made in one pot! It's so flavorful and can make a great side Fried Cabbage. This version of fried cabbage is done easily.
Instructions to make Fried cabbage:
- Fry onions until brown, then add crated carrots. Cook for ten minutes then add your tomatoes.
- Cook well and make sure their is no stew. The carrots, tomatoes should be dry. Then add your cabbage and fry. After some time add touch and salt to taste.
- When ready serve with rice or ugali. It could also be used in meat stew.
It's so flavorful and can make a great side Fried Cabbage. This version of fried cabbage is done easily. Southern Fried Cabbage - Simple, tasty , flavored with garlic and bacon -Ready in less than no time. Fried cabbage is actually a mixture of sautéing, and/or stewing. View photos and entire recipe article HERE.
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