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?
I have a receipt that is perfect for summer! Harvest a head of red cabbage. Quarter it and slice it in strips 1/16 on an inch. Toss with oil, vinegar, salt and pepper (depending on your pantry having exotic spices or not) or dried cayenne from last years garden. Mush and squeeze with your hands until it is mixed well. Let marinate as you keep the flies away. EAT!
ReplyDeleteThat sounds really good and a lot more healthy then my fried in bacon grease cabbage. I will have to try that. Thanks for sharing.
ReplyDeleteSoutherners add a few pinches sugar to the recipe, I assume to make it brown.
ReplyDeleteCabbage and Egg Noodles is also good. Add cooked egg noodles (home-made of course) to the cabbage. You could mix that with a little sour cream!