Tag Archives: cabbage recipe

Bakin’ with Bacon and King Teddy


Top-O-the-Mornin’ To Ye!   

Yes I know St. Pat’s isn’t until next week but this is the PRE-SAINT-PAT’s post today.    Maybe it’s just an excuse to wear my scarf and hat???    A note about the recipe today – we didn’t use traditional Irish bacon – which is thick and like having a pork chop – we used regular bacon.   Why?   Because we ALWAYS ALWAYS have bacon on hand and none of our groceries have Irish bacon.   Trust me though – this recipe is not just EASY it’s delicious.

Fried Irish Cabbage With Bacon (not traditional Irish bacon though!)


1 – package bacon (12 oz.)

1/4 cup bacon drippings

1 small head of cabbage, cored and finely chopped

ground black pepper to taste


Cook bacon in deep skillet over medium heat until crisp – remove bacon from skillet and drain on a paper towel.  Reserve 1/4 cup of bacon drippings in the skillet

Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts (5-7 minutes)

Crumble bacon over cabbage – stir and simmer until bacon is warmed (2-3 minutes).   Season with black pepper.

Uhoh….that just HAS to be bad luck!

Enjoy this yummy side dish with your St. Patrick’s Dinner – I’m sure you’ll have better luck than the leprechaun had.

May the luck o’ the Irish be with ye!   

King O’Teddy


Bakin’ With Bacon and the King


Alright Loyal Bacon Subjects!  Who’s UP for a recipe??


OK – this one takes a little work when it comes to prep with all the ingredients but MAKING it – actually putting it together – really is not a big deal.    My Mom loves cabbage but making cabbage rolls is more of a chore than layering – leave it to her to take the easy way but know what?   It IS easy that way so here’s the EASY recipe for CABBAGE ROLL CASSEROLE!

Cabbage Roll Casserole


  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups cooked rice
  • 4 bacon strips, cooked and crumbled (or more if you like!!!!!)
  • 1 medium head cabbage (2 pounds), shredded
  • 1 cup shredded part-skim mozzarella cheese
  • Coarsely ground pepper, optional


  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
  • Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
  • Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.




Happy Saturday Bacon Lovers and other Lovers…………………..(tee hee)

Try It – The King So Decrees!!