1 head cabbage
1/2 pound of bacon
1/2 stick butter
Lawry's Seasoning Salt
Sugar
Cut the bacon up in about 1" pieces. Fry them till crisp and just leave them along with the grease. Toss your butter in. Cut up your cabbage into some pieces. It cooks down of course so you don't have to worry about it being so big. Throw the cabbage in your frying pan. Oh, make sure it's a big frying pan. Sprinkle liberally with sugar and Lawry's seasoning salt. If you don't have it there, let me know and I will send you some because it's also good with a lot of other things including fried chicken seasoning. Stir to coat the cabbage with the grease and butter and seasoning. Let fry till tender.
I can assure you that I have made this for people who do not like cabbage and they loved it!!!!
What's the best way to make cabbage edible ?
you can do the good 'ol Irish thing and make Corned Beef and Cabbage. Yummy. I look foward to every St. Patty's Day cause my mother-in-law makes it for all of us.
1 corned beef brisket
Several small red potatoes, unpeeled (about a dozen for 4 servings)
3 medium size onions
1 head cabbage
You will need a large crock pot for this. Put the potatoes in the bottom of the crock pot, pierced once with a fork. Put the corned beef on top of the potatoes along with the juices from the bag. Run water in the bag and measure one cup and add to the pot. Quarter 3 medium sized onions and put on top of the meat. Put lid on pot and cook on low 10 hours or a little more. Cut cabbage into about 6 wedges. Pour broth from crock pot over cabbage and steam until tender in a large frying pan. This meal is good served with Harvard Carrots or Corn on the Cob
Reply:Believe it or not,I actually juice red cabbage,on occasion....It's not bad...a bit on the hot side,however...Cabbage has a high concentration of so called Vitamin U (Methionine) which has been proven to been quite effective in the treatment and cure of peptic and other gastric related ulcers...
Reply:boiled with corned beef... yummy i can't get enough of it that way...
Reply:put it in a soup
Reply:hmmmmmm...
take cabbage, chop coarsely, throw into the bin, and find something that is actually edible to eat. :o)
cabbage is right down there with broad beans and Brussels sprouts! bleck.
Reply:Stuff it. See a recipe for "Stuffed Cabbage" or "Prokes."
Reply:Fry a couple of slices of bacon, preferably seasoning bacon. Keep the bacon and the grease in the pan and ad about 1/4 cup of water. Throw in a litle salt, about 1/2 teason and add your cabbage. Than sprinkle seasoning pepper and a little caynenne pepper and steam it about 5 minutes until slight done. Don't overcook. It's very good. I also like the cabbage with the dark green leaves because it has a taste similiar to collard greens.
Reply:cole slaw or cook it
Reply:Well, I love it raw in salad but i you want to cook it, steam it in a little water and a big pot, drain and melt some butter in the pot, add the drained cabbage and stir for a minute add lots of black pepper and some grated nutmeg.
Reply:Steam it w/ other assorted veg. Put a little white vinegar on it.
Reply:I don't eat pork, but my aunt makes it like this and my family loves it! You take some sausage (the best is Holmes smokehouse) brown it, and toss in sliced cabbage and 2 sliced onions, stir to coat in the oil, add 1/4 cup water, cover and cook until tender, add salt and pepper to taste. This makes most of the meal in one pot! I love easy cleanup. I know for a fact that it tastes great with turkey sausage as well! My grandma always make what she called pig in a blanket which was basically meatloaf rolled into cabbage leaves and simmered in V-8 Juice. You would take the leftover cabbage and float it in the v-8 till tender. Super Yummy.
Reply:I make soup:
1 head of cabbage sliced into thin slices
1 large can of tomato sauce
1 large onion, diced
3 carrots, chopped
4 to 5 stalks celery with ribs, chopped
1 jar saurkraut with juice
water or veg stock
add the first 6 ingriedients to a large pot, cover with enough water or stock to cover over an inch, boil and then simmer for an hour or 2...the longer the better
OR:
1 head cabbage
1 large onion diced
1 stick real butter
veg oil about 1/4 cup
mushrooms, as many as you want
Heat oil and butter, add onions, saute for a few minutes, add cabbage and salt and pepper, cover and cook on low heat for 2 hours, stirring often.
Reply:The best way to cook cabbae is to pan fry it with bacon and garlic,....you simply fry it "in a pan" in olive oil, just enough to cover the pan bottom about one centimenter. chop the cabbae up and dump it in the pan,...add some garlic powder or diced garlic, a little salt, some black pepper,...serve it with chicken or pheasant, some mashed potatos and cornbread,.....you gotta have cornbread and a good smokey white wine,......perhaps a "pinot grigio" would do well.
Reply:Sautee in real butter and a lot of fresh ground black pepper.
Reply:My favorite way to use cabbage is to shred it, add peeled chunks of potatoes, a little olive oil, salt %26amp; pepper.......and cook it until tender. Mmmmm....it's sooooo good. Even better reheated the next day. It's also good if you sprinkle some parmesan cheese on it.
(You could also add cooked ham to it, but I don't.)
Reply:Shred it finely, put a large dollop of butter in a heavy base pan, crush several cloves of garlic into the butter, add the cabbage and put the lid on the pan. Saute until the cabbage is soft, stirring occasionally.
Reply:I will take the head of cabbage and chop it into quarters, throw it on the grill for a few minutes and serve it with blue cheese dressing. It is very good.
Reply:Feed it to a rabbit or steer and let them process and convert it into protein which can be consumed in the form of roasted rabbit ro a nice juicy steak !!!!!!!
Reply:Cole slaw or boil it.
Reply:Look up the cabbage soup diet. They have a soup made with a head of cabbage that my dad used to make that you can practically have as much as you want for nothing that you can season as spicey or mild or garlic as you like. It's just basic veggies you've got around, canned tomatoes, peeled, and cabbage, simmered. It's delicious. Here's one variation I pulled-- I never used the v8 juice, that would just seem too acidic.
Cabbage Soup Recipe
6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole, peeled)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage, or small cabbage
1 package Lipton onion soup mix (optional)
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley,basil, oregeno, thyme, sage, curry, garlic powder, etc.
Directions:
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.
You can add any other veggies you like too. I slice up some zucchinii and squash, sometimes some some new potatoes for hardyness or add more or less of any other veggies, but they do become part of the integral 'flavor'. Enjoy!
Reply:Boil it and put spices on it.
Reply:saute in olive oil with salt and pepper
Reply:I like using it in a soup like Minestrone or I make a white bean and cabbage soup. Also cold it's really good finely chopped up and mixed with an asian dressing.
Reply:Cabbage is edible ?
Reply:Make cole slaw
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