Cajun Recipe: Grandma Shoog’s Fried Cabbage with Bacon, Onion, and Garlic

Last Updated on December 18, 2020 by

I don't buy bacon very often because we will happily inhale a pound of it in one sitting and that isn't all that good for you!  I will only buy the 'natural' bacon and that stuff is not cheap!  I was at Whole Foods last week and came across a locally raised hickory smoked bacon that I just could not resist buying.  This recipe comes from Taste of Treme: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz  This cookbook is an incredible food journey through New Orleans.  You will find not just recipes but also tons of information on the history and culture of the area.  We went to New Orleans a couple of years ago and lived for 7 years in Houston so we love gumbo, crawdads and just about every other cajun recipe we have tried!  I have a review of the cookbook and a giveaway to enter on my other blog if you want to check it out! This was incredibly tasty and only used about 6 slices of bacon.  I used a combination of red and green cabbage because that is what I had in the fridge but either one alone would work.

Taste of Treme Cajun Recipe

Grandma Shoog’s Fried Cabbage with Bacon, Onion, and Garlic

Yield: 6

Grandma Shoog’s Fried Cabbage with Bacon, Onion, and Garlic

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From the Taste of Treme cookbook. A delicious way to serve cabbage!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 6 slices bacon, chopped
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or as needed
• 1 teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon paprika

Instructions

2. In a large stockpot over medium-high heat, cook the bacon until crispy, about 10 minutes.
3. Add the onion and garlic, and cook, stirring, until the onion caramelizes, about 10 minutes.
4. Immediately stir in the cabbage and continue to cook, stirring, for 10 minutes longer.
5. Stir in the salt, pepper, onion powder, garlic powder, and paprika.
6. Reduce the heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Disclaimer:  In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received one copy of this cookbook to facilitate this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.