Recipe Trials – Week Two

Okay, so I can hardly call this a full blown recipe, per say  because it was more of just a side and a use of what was on hand than a planned meal, but it was still a new recipe to me nonetheless.  Armed with a few packages of sweet apple chicken sausages, cabbage, and bacon, I searched the web for something to combine the three.  I present to you fried cabbage with bacon and onions (creative, huh?):

Fried cabbage with bacon and onions.

Sauteed Cabbage with Bacon and Onions


  • 1/2 head of green cabbage
  • 4 slices of bacon (I had on hand turkey bacon)
  • 1/2 onion
  • 1 tbsp worchestire sauce
  • salt and pepper to taste


  • Cook bacon in pan until crispy, remove, leaving grease in pan.  Slice onion and green cabbage and add to pan.  Stir occasionally until cabbage has softened.  Add sauce and salt and pepper and chopped bacon back to pan.  Cook 5 minutes more and serve.

The cabbage was actually quite good but for whatever reason I thought it needed more liquid and I added apple cider vinegar to the pan thinking that pairs well with cabbage.  Next time I would not do so.  To serve I cooked rice in the rice cooker with just a sprinkle of garlic salt and whole fennel seeds (my own idea and it was genius paired with the fennely sausage and the nice flavor it gave to regular brown rice), seared the chicken sausage and Bryan and I had everything layered in big bowls.  Buon appetito!!


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