Take bacon fat and a little butter and cook some onions, then fry the cabbage in that for a few minutes. (The cabbage i cut into squares and wash) i cover it in chicken stock and season it with pepper and the tiniest amount of salt and I cook it until almost all the chicken broth has evaporated and the cabbage is tender. Its SOs favorite veggie.Serve with cornbread, always.
Cabbage rolls....or "unconstructed cabbage rolls". ground beef and onions sauteed together...minced garlic added when it's almost done, salt to taste and paprika added and about half cup of raw rice....then add carrot buttons, celery slices and chopped cabbage layered in an oven safe dutch oven, can of whole roma tomatoes broken up on top....mix the juice with about 1/3 cup of brown sugar and pour over the top.. ( more or less sugar depending on how much you are making) cover and bake at 300 until the cabbage and vegetab;les are VERY well done....about 2 hours. Check about every 30 to 40 minutes to be sure it's not cooking dry....add a bit of water if it seems to be.
You can leave it in layers if you are only cooking like 1 pound of meat and a very small head of cabbage....or mix it all up if you are filling the pot!
Cut up two packages of sausage - one hot, one mild - start them cooking in a large stew pot. Crush a large head of cabbage and add it to the pot. In another pot, boil a large bag or two of cavatelli, but not completely. Drain and add to the stew pot. Garlic powder, basil, black pepper, and brown sugar to taste. Cook for at least an hour and serve with fresh garlic bread.
I always put cabbage in vegetable and vegetable beef soups. I use it in stir fries with other vegetables and keep it on hand for coleslaw (I grate an apple into my coleslaw, along with grated carrots). I need to cook it as a side vegetable but never have. I will try Amylou's recipe. A head of cabbage lasts a long time, a good staple. Looking forward to finding a good brisket for corned beef and cabbage next month.
Post a Comment