Post by cuteascountry_Shortcake on Jun 6, 2005 17:40:25 GMT -6
Here are some of my tried and true recipes using cabbage.
Fried Cabbage
2-3 tbsp. bacon grease
1 med. head cabbage, shredded
1 lg. white onion, sliced thin
Salt
Fresh ground pepper to taste
Heat bacon grease in large skillet. Add cabbage, onion, salt, and pepper; saute, stirring frequently until cabbage is partially cooked. Turn heat to high. Allow cabbage to cook until slightly scorched. Serve with smoked sausage cut into serving bites. Serves 4
Fried Cabbage #2
1 head cabbage
2 tbsp. minced salt pork
2 tbsp. flour
1-2 tsp. vinegar
Salt & pepper
Chop cabbage into 1-1 1/2 inch strips. Place cabbage in pot. Cover with water and cook approximately 15 minutes until done. Drain, saving about 1 cup of the water. In large frying pan stir fry salt pork until browned. Add flour and mix to a thin paste. Stir in cabbage water and bring to soft boil, stirring constantly. Should be gravy textured. Stir in cooked cabbage. Stir in vinegar, a few drops at a time. Salt and pepper to taste.
Stir Fried Cabbage and Squash
2 c. cut up yellow straight neck squash, 2 x 1/4 inch strips
1/4 tsp. salt, divided
Dash each ground thyme & white &
black pepper
1 c. thinly sliced red cabbage
1/4 tsp. lemon juice
1/4 tsp. chopped fresh parsley
Heat skillet sprayed with Pam, add squash, 1/8 teaspoon salt, thyme and peppers. Sauté over high heat until squash is tender, but not limp, 1 to 2 minutes. Do not over cook. Transfer squash to plate and set aside. Reduce heat to medium and combine cabbage mixture and heat thoroughly. (Measure 1 cup servings.) Single serving = 1 cup vegetable.
Submitted by Jeanie
Printed in Nancy's Kitchen Newsletter 8/24/04
Fried Cabbage
2-3 tbsp. bacon grease
1 med. head cabbage, shredded
1 lg. white onion, sliced thin
Salt
Fresh ground pepper to taste
Heat bacon grease in large skillet. Add cabbage, onion, salt, and pepper; saute, stirring frequently until cabbage is partially cooked. Turn heat to high. Allow cabbage to cook until slightly scorched. Serve with smoked sausage cut into serving bites. Serves 4
Fried Cabbage #2
1 head cabbage
2 tbsp. minced salt pork
2 tbsp. flour
1-2 tsp. vinegar
Salt & pepper
Chop cabbage into 1-1 1/2 inch strips. Place cabbage in pot. Cover with water and cook approximately 15 minutes until done. Drain, saving about 1 cup of the water. In large frying pan stir fry salt pork until browned. Add flour and mix to a thin paste. Stir in cabbage water and bring to soft boil, stirring constantly. Should be gravy textured. Stir in cooked cabbage. Stir in vinegar, a few drops at a time. Salt and pepper to taste.
Stir Fried Cabbage and Squash
2 c. cut up yellow straight neck squash, 2 x 1/4 inch strips
1/4 tsp. salt, divided
Dash each ground thyme & white &
black pepper
1 c. thinly sliced red cabbage
1/4 tsp. lemon juice
1/4 tsp. chopped fresh parsley
Heat skillet sprayed with Pam, add squash, 1/8 teaspoon salt, thyme and peppers. Sauté over high heat until squash is tender, but not limp, 1 to 2 minutes. Do not over cook. Transfer squash to plate and set aside. Reduce heat to medium and combine cabbage mixture and heat thoroughly. (Measure 1 cup servings.) Single serving = 1 cup vegetable.
Submitted by Jeanie
Printed in Nancy's Kitchen Newsletter 8/24/04