"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CHEESY CABBAGE AND BACON, by , is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lammey


3 to 4 slices bacon, cooked and crumbled
1 tablespoon butter
2 tablespoons bacon drippings or oil ( I use the drippings from the bacon in this)
1 small head cabbage, chopped (about 6 cups of chopped cabbage)
1/2 small onion, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon ground mustard
1 (4 ounce) jar pimentos, drained
4 ounces cream cheese, cut into small pieces
few drops hot sauce or pinch or cayenne (Optional)

Cook bacon, drain, crumble and set aside.

Melt butter in a large skillet, add bacon drippings or oil along with your chopped cabbage and onion.
Sprinkle on black pepper, salt, minced garlic and ground mustard.
Cook cabbage until tender and add pimentos, cream cheese and hot sauce.
Cook until cream cheese is melted and stir in crumbled bacon.


Personal Notes:
Personal Notes:
You could use green pepper in place of the pimento.




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