Fried Cabbage

[autowasherfreak]

My grandmother use to make this a lot, and got me hooked on it when I was about 8 years old. She would just cut some cabbage and fry it with a little butter or margarine. When it was done she would season it with a little salt and pepper.

My grandmother was originally from the UK, and I was wondering if this is something that people from the UK made a lot? I asked her about it once and she said it was something that her mother made when she was younger.

I've tried adding different things to it like green peppers, onion, and ground beef but I like it the best with just the cabbage.

 

[toggleswitch]

my grandmother made a similar dish. Except olive olive oil instead of butter. (Butter in most foods except baking, toast etc is considered BARBARIC LOL.

Saute a diced onion in 1/4 cup oil (say 60ml)
add cabbage. Saute a bit.

Add two tablespoons tomato paste (30ml) and 1/2 cup water.
OR an 8 oz can (230ml) tomato sauce.

Cook until cabbage is soft and water has evaporated forming a nice thick sauce.

(use cover with tomato paste; cover many need to be removed to evaporate water when cooked with tomato sauce).

Salt and pepper to taste.

Without the tomato sauce it is served hot or at room temperature, dressed with lemon juice and oil.

 

[mrb627]

Crack A....

I would have to crack open a window...

Malcolm

 

[toggleswitch]

Dutch Oven

Both during cooking and after...

 

[norgeway]

The Southern way!!

We had fried cabbage often when I was a kid, first cut your cabbage into pieces, usually about the size of a cracker, place in a frying pan in which you have rendered out 3 or 4 slices of fatback,add a pinch of red pepper flakes,cover turn to med heat until the lid is hot, then to low or simmer for about 10 min or so, dont overcook cabbage, its the one vegatable we like a little firm. add no water,if you use good cookware it wont burn because cabbage has a lot of water in it.

 

[whirlpolf]

Kappes & Hackes

sounds similar to a southwestern dish here:
Kappes & Hackes (cabbage and minced meat)

Ingredients:
1 white cabbage
4-6 onions
same amount of minced meat, pre-fried (or use ready-made meatballs and shred them to bits)
a good handful of ham, finely sliced (or breakfast rashers, whatever)
2 cups of crème fraîche (or sour cream, double fat)
1 cup of bouillon (or salt water or veggie soup liquid, whatever is in the house)

Method 1 (original)
cut cabbage in 1 inch squares and precook in soup/salt water until half soft.
cut ham in small stripes (about 1cm = about a 1/2 or 1/3 inch)
coarsely dice the onions
fry subsequently: ground meat, ham stripes and onions until golden brown.
fill up a pyrex dish layer by layer with cabbage, meat and onions.
cover up with a last layer of the baked ham, pour all the sour cream on top of it.
put in a preheated oven and bake until cabbage looks boiling and the sour cream on top forms a nice snowy layer with some toasted brown tips.
Serve like a meat loaf, cutting 1 inch slices of layered ground meat/cabbage.

method 2 (fast and less dishes to clean)
fry ham, onions and meat in a large pot until golden brown.
blend in cabbage squares and fry/steam everything with a lid on it. (wait until cabbage gets brown edges)
Should the cabbage get "hissing" (no more liquid in the pot) then add some of the soup or salt water, keep simmering until soft (low heat)
Once cooked, add the crème fraîche (or the double sour cream), stir well and let all come to a final boil (this will thicken the cream).
Serve with a dipper in medium soup bowls.

 

[whirlpolf]

pic

of the original method version

 

[sudsmaster]

Cabbage is also good stir-fried Chinese style.

I think the Chinese or "Napa" cabbage works best for that.

 

[strongenough78]

My Mom learned a way to make cajun style fried cabbage. I can't remember all of what goes in it, I know bacon, onions, jalapeno's and chili peppers just to start with. I'll have to ask her. But it's spicy and delicious!

 

[mr_sparkle]

AutowasherFreak

Its still very popular in the UK, its called Bubble and Squeak!

It tends to be mostly cabbage but we also put some of what ever else is left over too, so cabbage, a bit of mashed potato and maybe some brussel sprouts from Sunday dinner too.

Its lovely, and gets its name from the bubbling and squealing sound it makes in the pan as its cooked!

Where in the UK was she from? The North I wonder?

 

[xraytech]

When I make fried cabbage I do as my great-grandmothers did.

Cut up a head of white cabbage, sprinkle with salt and let set until it starts to sweat some.

In a large cast iron skillet or dutch oven melt some crisco or bacon drippings, add a thinly sliced onion and the cabbage, slowly fry until it starts to get a little color.
turn heat down to low and cover stirring occasionaly cooking until soft

 

[sudsmaster]

Cabbage Rolls And Coffee

Courtesy Mrs. Vilve Yachke ...

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[sudsmaster]

I think these guys, neat as they are, may have had too much

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[ironrite]

Hungarian

Grate a head of cabbage, easiest way is to use a food processor. Depending on size of cabbage, a tablespoon or so of salt is sprinkled over the grated cabbage and place in a non-reactive bowl in the fridge for a few hours.

Now, if you are ambitious, make some homemade noodles, cut into 1/4 to 1/2 inch squares. Or get wide egg noodles. Cook the noodles and drain.

Chop up a medium size onion. Drain and squeeze the cabbage. If you don't want a lot of salt, give it a quick rinse in a strainer, then squeeze the water out. You want the cabbage fairly dry.

In a large pot, melt a tablespoon or so of Crisco and then toss in the onions and cabbage and fry. Oh, yes it will smell up the place. When you have the cabbage and onions softened and fried down, add the cooked noodles. Mix it up and enjoy.

There are variation of this using bacon grease and adding the crumbled cooked bacon to the final mix. You can also add drained cottage cheese.

 

[alr2903]

Yes indeed Ironrite, Fry the bacon leave enough drippings to cover the bottom of the skillet toss the fried bacon on a plate to crumble and add back when done, 1 large chopped onion, 1 large head of cabbage chopped, black & red (cayenne) pepper, TBsp of sugar. We enjoy rice with it. The same ingredients minus the cabbage, and add some vinegar you have the perfect "wilt" for fresh garden lettuce. alr2903

 

[sensi-temp]

MY fried cabbage

My grandmother was English & she had fried cabbage a lot in the summer, She's been gone 32 years now, I love fried cabbage. I use my 8" or 10" Farberware classic, just enough melted Crisco or oil to cover bottom of pan, I shred it with a large knife, not grated. It needs to be fried enough to brown somewhat. Put the lid on, reduce heat to warm & cook till tender. I sometimes add a little dill &/or caraway seed. No other "stuff". I tried it with noodles & didn't like it, in Polish I believe it's haluska. PS my GM's family was from Lincolnshire, Hockney & Hunsley.

 

[mrb627]

Bubble & Squeak

I don't know about the bubble part, but the squeak? Well, that would be me! LOL!

Malcolm

 

[autowasherfreak]

I don't know exactly where my grandma was from. She was my favorite of the two grandmothers. She was teaching me how to cook and bake when I was only 8 years old. Her sister was just as nice and pleasant as she was. The lived a block from each other, and they spoke to each other every day. I miss them both, such great ladies.

 

[toggleswitch]

I made some fried/steamed cabbage today. I'll take it as peer-pressure!

With it was vermicelli with a marinara/meat sauce, corn, bacon and a salad. London Broil (a type of beef steak for our international friends) was only $1.99 per pound so it got minced and put in the sauce!

The bacon was mostly to season a new cast-iron fry-pan and I wanted to gather the bacon fat for the future! Someone got me (further) hooked on turkey club sandwiches (they have bacon) so I wanted some around!

As you may have surmised, I went food shopping today and had a field-day!

YUM!