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Post by Glen Carman aka Delmonico on Mar 28, 2019 20:54:09 GMT -6
Fried Cabbage
Another old time dish that is seldom seen today, it is a simple dish, quick to fix, cheap and adds variety. It can just be fried on it's own or some cured pork and/or onions add to it.
This has always been a hit when I make it, most times there are are people who have never tried it. Like most of my recipes they are not meant to be exact, but just a guide. I normally make it with bacon and just use the bacon grease to fry it, but other smilar meat would be fine.
Let's call this for 8-10, sounds like a lot for that size but my friends tend to snarf this up and come for seconds. To fry it a 15” skillet, 14” deep or shallow oven or a 12” deep, one needs plenty of room because it needs a lot of stirring.
2 fairly large heads of cabbage 1-2 onions About a ½ pound of bacon or other cured pork Extra lard or butter for frying if needed Salt and pepper
Chop the bacon and fry it, drain enough grease off to have about 3/16 of an inch in the bottom. Other meats may need some lard added.
While the bacon is frying you can chop the cabbage up, size is not a big deal, and of course do the onion if using.
Put the cabbage and onion in the dutch oven or skillet and fry and turn/stir often to keep from burning.
When the cabbage is all soft and lightly browned it is ready to serve.
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