Dish of Southern Cabbage
(click to enlarge)

Southern Cabbage


USA - Deep Southeast
Makes:
Effort:
Sched:
DoAhead:  		 2-1//2 #
**
35 min
Yes		 A fine side dish, easy to make. It can be a light lunch if enhanced with options. The photo example includes some smoked chicken.

2-1/2
5
2
2
1-1/2
1/2
1/4
------
8

tt
------
ar
#
oz
T
T
c
t
t
---
oz


---
Cabbage head
Onions
Butter
Olive Oil
Broth (1)
Salt
Pepper
-- Options (2)
Bacon or
  Smoked Meat
Chili Flake
-- Serve with
  Corn Bread (3)
Prep   -   (10 min)
  1. Remove damaged leaves and Quarter CABBAGE lengthwise. Cut out core. Cut quarters crosswise into about 1 inch strips.
  2. Chop ONION small.
Run   -   (25 min)
  1. In a spacious coverable sauté pan (3 qt) or wok, mix BUTTER and OLIVE OIL.
  2. Over moderate heat (Butter is involved) fry ONIONS until translucent - no browning.
  3. Stir in Cabbage and fry stirring until coated with oil.
  4. Stir in Broth, Salt and Pepper. Bring to a boil and immediately turn down to a simmer. Simmer covered for about 15 minutes or until Cabbage is as tender as you want it, but don't overcook!
  5. Stir in any Options you choose. Simmer until they are heated. through.
  6. Serve hot, with some of the liquid. Corn Bread is the usual accompaniment.
NOTES:

  1. Broth:

      Chicken Broth is standard, but Vegetable Broth can be used if you need it vegetarian.

  2. Options:

      If using Bacon, fry it in a skillet until it is starting to crisp. Smoked meats are generally fully cooked and need only warming. For Chili Flake: I usually use Aleppo Extra Hot, which isn't all that hot. Use your own best judgement. For details see our Chili Powder / Flake page.

  3. Corn Bread:

      This is the bread of the South, and is good for soaking up the "pot likker". For details see our recipe Cornbread.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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