All things Cabbage
All nationalities use cabbage in some way, so please share your family dishes.
Maybe you don't even like cabbage, but if you just hang around here, you might change your mind. Chow people can do wonders.
Perhaps it is just a throw together type thing, no recipe, but great tasting. Maybe it is something you sneak into the kitchen & make when no one else is around.Those are the really fun dishes that need sharing with the rest of us.
Here are some ideas to get your mind in gear
main dish (including beef, pork or whatever)
pickled, fermented, rolled (recipes for these too, please)
This is a good dish-
Sladky Zeli (sweet & sour cabbage - Czech origin)
2 lbs cabbage
2 T shortening
3 slices bacon, cut in small pieces
2 T sugar
1 med onion, chopped
1 t salt
vinegar (of your choice)
Cut cabbage like coarse slaw, sprinkle with salt & set aside.
Melt shortening. Add sugar to the oil & stir over medium heat until light brown.
Drain cabbage & add to sugar mixture along the onion, chopped bacon & black pepper. Stir gently until everything is mixed up.
Cook until crisp/tender (not mushy). Add a little water if not moist enough.
When done, add a couple splashes of vinegar (I use malt vinegar) or more if you prefer.
Sprinkle with a little flour to thicken. Cook only long enough to cook the flour. This dish is not meant to be cooked a long time to where it becomes soggy.
Good served over mashed potatoes. I add chopped green onion (top & bottom) to the potatoes just before they are finished cooking.
I fix baked beef spare ribs to go along with this sometimes.
Can't believe you're saying that. What didn't you like about it? Did you make it as directed? Did you cook it until it caramelized around the edges? I LOVE that dish. Everyone I've served it to has loved it. Just really hard for me to believe that someone could be so dismissive of it.
Yes I did make it "as directed"....
It added superfluous steps (and wastes foil) to a super basic way to cook cabbage (I braised cabbage long before stumbling upon that recipe) but because people kept raving about it on Chow I tried it and it was pretty meh. Not awful, just so average.
The rest of that book is also overwrought.
We love to roughly chop plain ole green cabbage, place in a big pan with chicken broth, and plenty of salt and pepper, then place sliced onions and various cuts of pork on top and smoke until the meat is cooked. We've done sausages, pork loin, chops, ribs, country style ribs, roasts. I usually leave the meats to the others and enjoy a big bowl of porky, salty, cabbagey goodness.
I've done it really wet, like covered with broth up to the top of the cabbage, and with only a little sort of drizzled over. I preferred the "really wet," because my husband could use a slotted spoon to strain out some drier cabbage, while I could fill up a bowl with yummy slurpy broth, plus I use the leftover broth for cooking ramen, which is pretty tasty.
Am looking for a slaw recipe that is not mayo or cream based. I tasted the best slaw at a roadside barbeque joint. It had the usual chopped onion, finely chopped carrots. It had a hint of oil, & subtle tastings of horseradish & other spices, maybe celery seed or celery salt. Do you have that recipe or one close to it?
Also, many years ago my mama would fix some sort of rolled cabbage mixture. Hamburger meat, rice (don't remember if she added cooked or raw rice. Rolled this mixture in some cabbage leaves & poured a tomato base mix (canned tomatoes, tomato sauce or whatever)over. Sprinkled buttered bread crumbs & baked in a small pyrex dish. Other spices were used, but I was too young to remember what they were. Would sure like that recipe if you have it. Seems to me the sauce was a sweet/savory type, perhaps brown sugar in there.
Mayo/creamless slaw... pepper hash. Grated cabbage & bell peppers (I use food processor for this job). Vinegar, sugar, salt, maybe celery seed... couldn't hurt. You can probably google more precise recipe or I can dig it up for ya.
When I was a kid, had "old" neighbors. Thinking back they couldn't have been THAT much older than Dad cuz their 14-15 yo daughter babt-sat us when I was about 8-9. Anyway, Mrs. Bledsoe mad "fried cabbage". Recipe similar to the "sweet & sour" posted here, but I don't remember and sugar.
Your slaw sure sounds like what was served many years ago at Church picnics, simple, yet oh so good on a hot day with that barbque chicken & pinto beans & 2 slices of white bread. And if you were lucky, you were handed a spear of Miss Creech's homemade pickles, although they went very fast, just another reason to be first in line.
Didn't everything taste so much better back then? Just think, that cabbage in the slaw was probably picked from the field the day before & made by ladies grating big piles of veggies that evening - their contribution to feeding the throng of people making a bee line for the reception hall for some good food.
Excuse me, just thinking about cabbage brings back oh so many long forgotten memories. Hot kitchens, vegetables piled on the back porch, waiting to turn into glistening jars of winter treats. Evenings spent on the front porch (where it is the coolest), shelling, peeling, paring, shucking. Busy hands, quiet noises, making connection with your food & your loved ones. Lugging the big crock bowls of vegetables back into the kitchen, covering them with fresh laundered feed sack towels & calling it a night. The next day will start very early & the kitchen will be very hot with big pots of boiling water, rattling jars & wonderful aromas.