Luby’s Skillet Fried Cabbage
1/2 cup chopped raw bacon
2-1/2 pounds fresh cabbage, diced about 1 inch.
1/4 cup butter or margarine
1 1/4 cup diced tomatoes
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
In a large skillet over medium high heat, cook bacon until slightly browned
and crisp.
Remove bacon from skillet and place on a paper towel to drain. Reserve
dripping.
In a large pot of boiling water, blanch green cabbage about 3 minutes until
slightly cooked and tender.
Remove from boiling water and drain in a colander.
Return skillet to medium high heat with bacon drippings. Add butter and 1
cup of tomatoes. Cook about 2 minutes, then add salt, black pepper and
blanched cabbage. continue to heat cabbage, stirring often, until it is hot
and tender.
Remove and place in a serving bowl. garnish with cooked bacon and remaining tomatoes.
Tip: Remove the dark outer leaves and core from the cabbage when preparing this dish.
This recipe came from the "Lubys Recipes & Memories Cookbook.