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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sautéed red cabbage, collard greens and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:
  1. Make ready 3 strips Bacon
  2. Prepare 1/2 cup Diced Onions
  3. Get 2 Russet Potatoes cut into 1/2in cubes, unpeeled
  4. Take 3 cups Collard Greens, chopped into small pieces
  5. Make ready 2 cups grated or chopped Red Cabbage
  6. Take 1/2 tsp Red Wine Vinegar
  7. Make ready Pinch Sugar
  8. Take Garlic Salt
  9. Take Ground Black Pepper
Instructions 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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