Sautéed Red Cabbage, Collard Greens and Potatoes
Sautéed Red Cabbage, Collard Greens and Potatoes

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sautéed red cabbage, collard greens and potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Sautéed Red Cabbage, Collard Greens and Potatoes is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:
  1. Make ready 3 strips Bacon
  2. Get 1/2 cup Diced Onions
  3. Take 2 Russet Potatoes cut into 1/2in cubes, unpeeled
  4. Get 3 cups Collard Greens, chopped into small pieces
  5. Get 2 cups grated or chopped Red Cabbage
  6. Get 1/2 tsp Red Wine Vinegar
  7. Get Pinch Sugar
  8. Make ready Garlic Salt
  9. Take Ground Black Pepper
Steps to make Sautéed Red Cabbage, Collard Greens and Potatoes:
  1. Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels.
  2. Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent
  3. Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy.
  4. Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. Cover with a lid. Cook until cabbage is tender (about 7 mins) uncovering and stirring often. Then remove from heat.
  5. Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot.

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