Creole Fried Cabbage

A little Southern, a little Creole, a whole lot of me...

While most folks will be stewing and simmering cabbage to honor Saint Patrick, I am frying mine up with some southern flavors. Hope you try it my way.

Creole Fried Cabbage

2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion, chopped
1/2 medium bell pepper cut into thin slices
1 teaspoon cider vinegar
2 tablespoons red pepper flakes
1 teaspoon brown sugar
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

Fry bacon until crisp, remove with a slotted spoon. Remove grease leaving about 1/4 cup or remove all and add butter or olive oil. Add chopped onion and stir until limp. Add bell pepper and remaining ingredients stirring well so that the seasonings coat the cabbage evenly. Fry over medium high heat tossing cabbage for about 10 minutes. Cover and continue cooking over low heat until cabbage is limp and tender.