Rutabaga-Cabbage Skillet

Southern Living
6 servings


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3 bacon slices
1 large rutabaga, peeled and cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of sugar
2 cups water
1 large head cabbage, coarsely chopped
1/2 teaspoon cornmeal mix


Cook bacon in a large Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon, and set aside. Add rutabaga and next 4 ingredients to drippings in pan.

Bring mixture to a boil. Reduce heat to medium, and cook, covered, 20 minutes. Uncover and return to a boil; stir in cabbage. Cook 5 minutes or until rutabaga is tender. Sprinkle with cornmeal mix; stir until blended. Cook 1 more minute. Sprinkle with bacon.

Created date

October 2003