Corned beef and fried cabbage with bacon. Directions: Chop cabbage into long thin strips then chop across once or twice to make smaller pieces, set aside. Saute bacon in a large pot over medium heat until just crisp, remove from pan and chop into small pieces. Add butter to pan and melt, then place diced cabbage in butter and cook down until it becomes soft and translucent.
Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. With cabbage, carrots, potatoes, and BACON! You can have Corned beef and fried cabbage with bacon using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Corned beef and fried cabbage with bacon
Cut the corned beef into bite size pieces. In a large frying pan placed over medium-high heat add the oil. Fry the bacon and reserve the bacon grease. Apply the Meat Church Holy Cow rub to both sides of the corned beef brisket.
Corned beef and fried cabbage with bacon instructions
Hang the brisket in a pre-heated Pit Barrel Cooker. Stir to coat cabbage with butter. Heat oil on medium heat in a large, heavy bottomed pot. Sauté onions for about five minutes. Season onions with salt, pepper, and herbs.