austingreensqueen

Cabbage: My Old Stand-By | December 2, 2012

I’m getting a little low on vegetables so I have to go to the grocery store. Being that it’s football day, I have to go into my Heisman stance on my way to the broccoli, because I have to walk by the grocery store ladies giving away cake and ice cream right when you walk into the store. I turn my head toward the deli and look away from the cake. I managed to get home with some broccoli and cabbage, onions, garlic, cilantro and sweet golden snacking tomatoes.

It’s a slow, lazy Fall Saturday and the leaves are falling like crazy. Somehow, the trees seem to know that Thanksgiving is over and December is here, because now the Fall that I wanted in October is happening now when I’d really like it to be more like winter. It hits 80 degrees today and this is December! But that’s Texas for you; long summers, short winters. To take advantage of the weather, I decide to try out this smoker that is in the backyard which my son said is not usable. He had an incident with a fire in it one day when I was at work and said it was toasted. I don’t see anything horrible about it so I light the charcoal in the chimney and prepare the chicken thighs. Other than having to replenish the coals once, this is a relatively easy way to cook meat. After a few hours, I have some smoky chicken goodness.

Since I’m eating alone today, I go to one of my old favorites for a side vegetable: braised cabbage. I make it the way my mother did and people who have tasted it really seem to like it. If you have only ever had it cooked down in a lot of water, try this and see if you don’t like it better. One of my former co-workers who took my recipe and made it her own said that at her house, they call this Becky’s cabbage. That’s pretty sweet.

Braised Cabbage

Olive Oil, 2-3 Tbsp.

Half an onion, sliced

Half a cabbage, tough outer leaves discarded (but keep some of the dark green leaves for color), cored

Salt and Pepper

Pepper Vinegar (or apple cider vinegar)

Heat frying pan over medium-high heat until hot. While waiting for pan to heat, use a very sharp knife to shred the cabbage into thin strips or shred in food processor. Add the oil to the pan, swirl to cover bottom, then add the shredded cabbage. Stir quickly to coat the cabbage with the oil for a few minutes, then add about a fourth of a cup of water, place a tight fitting lid over the pan and turn heat down to low. Braise this way for 10 minutes then take lid off and let remaining water cook off, about 5 minutes more. Don’t overcook. Sometimes I turn the heat off after I cover it and just let the residual heat cook the cabbage. Season with salt and pepper and  a little pepper vinegar to help with the bitterness of the greens. Serves two people. For more, double the recipe.

Leaves around my door

Leaves around my door

Organic Produce

Organic Produce

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Posted in Recipes

6 Comments »

  1. Hi Becky, I’m enjoying your new blog.

    Comment by marydiane60 — December 2, 2012 @ 4:52 am

  2. Becky, enjoy your Blog. Thanks for any of Mom’s recipes. I love Cabbage and Mary does a good job but “it ain’t Mom’s” I am on the way to the store to get some cabbage so I can try this.

    Comment by Fred Plummer — December 3, 2012 @ 5:01 pm

    • Sure, Fred. What would you like to know about? Collard greens, turnips, okra, squash?

      Comment by becky512 — December 3, 2012 @ 8:25 pm

      • Squash, thanks

        Comment by Fred Plummer — December 8, 2012 @ 11:09 pm

      • It will be best in the summer when the squash is in season. Do you like butternut squash? How did your cabbage turn out?

        Comment by austingreensqueen — December 9, 2012 @ 4:18 am


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