Easy Cracker Barrel Boiled Cabbage Recipe - Quickezrecipes
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Cracker Barrel Boiled Cabbage Recipe

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Adjust Servings:
1.3 kg cabbage
115 grams bacon
8 cups water
2 teaspoons Salt and ground black pepper

Cracker Barrel Boiled Cabbage Recipe

  • Vegan
    • 35 Min
    • Serves 6
    • Medium




    Boiled Cabbage Recipe

    • This might seem a little intimidating at first but I promise you this boiled cabbage recipe is going to leave you asking for more. Perhaps, you’re thinking, just how amazing can “boiled cabbage” be?


    • As it turns out, there is a lot this dish can offer. I have to say, I’m not really a fan of cabbages. They are one of those vegetables that I just don’t like for some reason. But that changed when I had this boiled cabbage recipe. After one bite; I was surprised, then amazed and then I was blown away.


    • I couldn’t believe how tasty it was. Just wait until you try it, then you’ll know what I mean. I can’t wait tell you all about this amazing boiled cabbage recipe. So let’s begin.


    Why is this boiled cabbage recipe so tasty?


    • You see, there aren’t many ingredients in this boiled cabbage recipe. So what exactly gives this cracker barrel boiled cabbage recipe its iconic taste?


    • The dish is supposed to be simple. And that is why just salt and pepper are used for seasoning. The right amount of these can give it a wonderful flavor.


    • But that’s not it, the bacon has a pivotal role in this recipe as well. The seasoning works well with simple bacon. And you get a memorable “bacon” taste that you know and love. It adds to the flavor of the cabbage.
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    • This is what surprises me the most. I mean, who knew cabbage can be so great with bacon, right?


    • But… there’s more to it. The cabbage you choose for this boiled cabbage recipe is as important for the taste as any other ingredient, maybe even more so.


    • You should be very careful while buying cabbages. Not any kind of cabbage can be used for this dish. You need a fresh cabbage without any limp leaves. Make sure it isn’t lighter compared to its size.


    • Keep that in mind and you’ll do great.


    Some More Words of Advice


    • This is a dish that keeps on giving, isn’t it? (I’m talking about surprises, by the way). It gave me another surprise when I found the amount of tips related to this recipe.


    • I thought this will be another typical recipe, done perfectly just in one try. Well, I found the hard way, that’s not the case. There is a lot to know about cabbages and cooking them.


    • Apparently if you overcook them they start to smell like… let’s just say, “really nasty”. And they turn into a mush that no one wants to eat. So try to avoid that and follow the directions.


    • Do not choose any other type of cabbage, only the green one. The Ed and Napa ones are not good for boiling.


    • And I’ve already told you about what cabbage you should buy. So take care of that and you should be good to go.


    We’ve got more for You!


    • It’s great if you love this recipe, we really appreciate it. So make sure to leave a comment and we’ll keep making more recipes for you.
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    • There are many recipes for you to try here. I hope you like them as well. If you’re looking for some more simple and easy recipes like this, look around our collection. Our creamed peas recipe might be just the dish you were looking for.


    • Or maybe you want to spice up you meals. Then you should definitely try out our Green Veggies with Flavored Butter recipe. It is sure to satisfy your hunger for pickles.


    • Perhaps something to impress your friends. Well, we’ve got just the thing for that too. Our Russian salad recipe is all you need. It will take your party to a new level.


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    First wash the cabbage thoroughly and remove any wilted leaves. Cut the cabbage into four equal pieces. Remove the core of the cabbage and chop the quarters into bite size chunks.


    Then slice the bacon into half inch pieces. Take a large pot over medium-high heat and cook the bacon till it turns brown.


    Add water and the cabbage in the pot. Cook without covering. It will be ready when the cabbage pieces can be pierced with a fork. Then you can season it with some salt and black pepper and take it off the heat.

    Joseph Bicknell

    Joseph Bicknell

    Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.

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