Some people crave stuff like chocolate or potato chips. I crave stuff like cabbage or coconut pie. I can prove this by telling you that when Husband went to the kitchen for a snack last night he came back with a bag of ketchup chips (it’s a Canadian thing… I dunno) and some thin mint cookies. When I went to the kitchen for a snack I came back with the leftover cabbage from supper.
Then he told me I was gross and I told him I was the one with a healthy colon.
I posted an unofficial survey on the facebook page asking what people called this dish. We just always called it “cabbage.” If someone told me they were serving cabbage, this is what it meant to me. The majority of folks called this Fried Cabbage so that’s what I’m going to call it too.
This “frying” method is really just sautéing it in a little fat then covering with a lid so the water that’s released from the cabbage can steam it. This is also exactly how I cook collard greens (and mustard or turnip greens).
1 head of cabbage
3-4 tablespoons bacon grease*
Salt & pepper
1/4 cup chicken broth or water**
Cut the head of cabbage into quarters and remove the core from each section. Chop cabbage into 1” pieces and set aside. Heat bacon grease in a large skillet over medium-high heat. Add cabbage and toss to coat. Add salt and pepper to taste. Sauté cabbage for about 10 minutes.
At this point your cabbage should start releasing some of its water. If it doesn't, and your pan is mostly dry, add chicken broth or water and toss to coat. Cover skillet, reduce heat to medium-low and continue cooking cabbage, stirring occasionally, for approximately 30 minutes or to your liking (I be liking mine a tad al dente).
*Substitute vegetable oil for bacon grease if necessary then ask the Lord for forgiveness for throwing away your bacon grease.
**This may not be necessary. Sometimes my cabbage puts out a lot of water, sometimes it doesn’t. See directions for determining whether to add chicken broth or water.