A few days ago I picked two heads of Flat Dutch Cabbage and
was very excited because now I could make a family favorite: fried cabbage.
Now the Brink family receipt (Recipe) for fried cabbage
1 pound of bacon, 1 onion, a clove of garlic, 1 to 2 heads
of cabbage, and salt and pepper.
- Take off the outer leaves and cut the cabbage in fourths. You
may discard the heart if you want. Then slice the cabbage into thin pieces. You
should be left with long, thin ribbons. Wash and dry the cut cabbage. Check for
slugs and such if you want.
- Fry up all the bacon
until it is nice and crispy. Then take out the bacon to cool and leave the
grease in the pan. Turn the heat down to a little under medium. I should
probably mention at this point that it’s not the healthiest of receipts but
it’s good!
- Cube the onion and add to the in the pan grease being
careful not to splatter yourself.
- Cut up garlic clove and add to pan.
- Gradually add the cabbage and turn up the heat to medium at
most. Stir and add salt and pepper after each new addition. Add cabbage until you can’t add anymore. If
you run out of room it’s ok because the cabbage will start to cook down and you’ll
have more room.
- When it’s all cooked, it will have a limp look and taste “cooked”.
- Crumple up the bacon. Add it to the cooked cabbage and stir
in.
- Serve hot
I have found a variation of it in the 1839 version of The Kentucky Housewife By Mrs. Lettice
Fried Cabbage
Get a
firm white head, trim off the outer leaves, and cut the cabbage fine from the
stalk: rinse it in cold water, put it into a pan with a very little water,
salt, pepper, and enough lard or butter to season it well: cover the pan and
fry ii till it’s done, raising the lid and stirring it frequently.
You can see that both are pretty similar. Do you have a
family receipt for fried cabbage?
