When I was a teenager, I went with a friend to her home for lunch. Her grandmother had cooked a pot of cabbage. Susie wanted me to try it. Well, all my life, I had turned up my nose at cabbage. It was not on my list of vegetables to eat. I was very hesitant to taste it. Much to my surprise, it was very good.
That was over 60 years ago. I tried cooking cabbage but mine was not good like hers and I would end up forgetting the cabbage in the bottom drawer of the refrigerator and it would get old before I used it all. I think I finally have it figured out. I believe the secret is butter and just a little water.
I'm cooking cabbage more often now than ever. My husband and I have added more beans, vegetables and fruit to our diet. It seems to be healthy and working well for us plus it's a lot easier and cheaper eating this way.
Yield: 2 servings
Ingredients:
Steps:
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I was, and am, of the same mind! I'm vegan now, but before that I'd sprinkle a little parmesan on top of the cooked cabbage. Mmmmm.
That sounds good! I'll have to try it.
I sauté in butter and serve with egg noodles.
Well, LG,
You and I cook cabbage quite differently. I fry mine in a cast iron skillet and season it with fat back grease and a tiny smidgen of cayenne pepper (not hot!). Cabbage is about the only dish I flavor with fat back, so I guess I can get away with it once or twice a year.
I did notice something about the way you cook cabbage, though...the amount of water you use. Cabbage cooks very quickly and all the water you need is what will cook away in that short time. So 1/4 cup sounds just right.
Some people boil cabbage in a pot of water. Maybe they get that notion from an old tune I use to square dance to called 'Bile Dem Cabbages Down'. I find it soggy and tasteless after is absorbs all the water it can hold.
You done good again, my friend. If I hadn't already christened you 'LG', I'd be calling you 'Sally Goodwin'.
Did you say supper was at six? I'll have my feed bag on and ready to belly up to the table.
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