This is one of those dishes that’s so quick and easy to make I can’t even bring myself to dignify the process with pictures. It cannot be messed up, which is why it’s also one of my favorites. It’s quick, it’s easy, it’s delicious, and if I’m busy even the Small Humans can whip dinner together. We don’t eat it much in the warm months, it’s a rib-sticking comfort food reserved for the cold and dark parts of the year, and since it’s a whopping zero degrees here right now I thought there no better time than the present to trot it out.
I found the original recipe in a Rachel Ray Everyday Magazine years ago and I’ve probably lightly adapted it over the years to suit our tastes, time frames, and pantry. To tell you the truth I don’t remember exactly what that original recipe looked like, but I’m fairly certain it bore the same name.
I’ve put the servings at eight, because that’s about how many generous bowlfuls it makes, but I wouldn’t recommend halving the recipe for a family of four. Around here everyone wants seconds and there’s often a race for the fridge in the morning to see who gets to take the leftovers for their lunch. This is one of those dishes that gets better as it sits. So unless you’re one of those freaky people who just can’t bring yourself to eat leftovers, there will be no waste.
- 1 lb Bacon
- 3 Medium Yellow Potatoes
- ½ Clove Garlic
- 1 Head Cabbage
- ½ Cup Water
- Coarsely chop bacon, potatoes, and cabbage. Mince garlic.
- In a large pot begin cooking bacon over medium heat, stirring occasionally to prevent sticking, about 5 minutes.
- Add potatoes and garlic, continuing to stir, and cook until potatoes begin to brown and soften.
- Drain off excess bacon grease and add cabbage, stirring to incorporate well. Pour in water and cover. Simmer 10 minutes or until cabbage begins to wilt.
- Season with cracked black pepper and serve. Enjoy!
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