Cabbage with Bacon and Balsamic Roasted Carrots
1 head cabbage, chopped into chunks
10 slices thick-cut applewood smoked bacon, cooked and torn into pieces
1 Tb garlic powder
1 Tb whole black pepper
1/2 tsp Kosher salt or sea salt
Cook bacon in large skillet and remove. Turn heat to low and let grease cool down a bit. Add cabbage to bacon grease and heat to medium. Sauté until cabbage gets browned. Add spices and bacon. Pour enough water into skillet until cabbage is covered slightly. Simmer about 45 minutes until cabbage is soft. Top with Balsamic roasted carrots (see recipe below).
Balsamic Roasted Carrots
8 large carrots, skinned and chopped into 2-3 inch pieces
1 Tb balsamic vinegar
1 Tb olive oil
Kosher salt to taste (about 1 tsp)
Pepper to taste (about 1 tsp)
1/2 tsp garlic powder
Preheat oven to 375.
Mix all ingredients in a small casserole dish. Roast for about 45 minutes or until carrots are soft.
Y’all Enjoy!
Two Cousins and a Skillet 
Reblogged this on Two Cousins and a Skillet and commented:
Always a great side with a corned beef brisket.
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These two gals just keep one great recipe after another a comin, yep.
I love roasted veggie’s, and this recipe of their’s has them. Put this recipe beside you St. Patty’s Day Corned Beef brisket and it’s sure to please all at the table.
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