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  • Jefferson Adams
    Jefferson Adams

    Fried Irish Cabbage with Bacon (Gluten-Free)

    If you want to celebrate St. Patty's Day with an easy, tasty Irish dish that moves away from corned beef and cabbage, then this just might be the ticket. Basically, it's just cabbage cooked in bacon drippings and topped with bacon. If this doesn't make you like cabbage, nothing will. It's a dish that goes great with your favorite gluten-free beer, and is a great dish to bring to a potluck.

    Photo: CC--Ben WardIngredients:

    • 1 (12 ounce) package bacon
    • ¼ cup bacon drippings
    • 1 small head cabbage, cored and finely chopped
    • ground black pepper to taste

    Directions:
    Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet.

    Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.

    Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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