Cabbages are in season now and the farmer's market I go to sells all kinds. My son makes homemade sauerkraut, I make cabbage rolls, and we each have our particular kind of cabbage that we prefer to use for our recipes.
I'm of the mind to try my hand at making fried cabbage one of these days, never having tried it. I'm given the impression that it's very good. It's not traditional eating here in SW Ontario and the only recipes I can source are from the internet and though some of them might be good, I'm not relying on them.
What I'd really like from you my TF friends are your recipes for it. And don't forget to tell me which type of cabbage is best if there is a best.
I'm looking forward to hearing from you.
Thanks.
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I use green cabbage for my recipe. I cut the cabbage in small pieces and stir fry in butter with onions and garlic. It is delicious alone or served with egg noodles
I use green cabbage. I cut the head in quarters then thinly slice each quarter. I fry several pieces of bacon in a large frying pan until crispy. Remove the bacon from the pan and drain the grease off. I add a finely chopped medium size onion to the pan and begin frying it on medium heat. If necessary, I add olive oil to the pan.
Hi Mina, I am assuming you are not talking about deep frying (although I love just about anything deep fried).
So even though I am not Hungarian or Polish, I grew up with many who were/are and Haluski is one of my favorite dishes, especially this time of year. There are many varieties and my favorite was just the most basic...cabbage, butter, noodles, salt and pepper. If you Google Haluski you will find many, many recipes...some use kielbasa or sausage or bacon or bacon fat.
Use any kind of cabbage...these were poor folks I knew and the cheaper the better...even to the point of if half was rotted, and half good, the meal came from the good half and the rotted half went to compost or to a friend who had animals to slop.
This recipe is just like the meals I had as a kid...sadly then no one wrote it down...it was a pinch of this and a handful of that...so here goes how we do it up:
In a large pot boil off your favorite thick noodle (I like inexpensive egg noodles but any noodle will due in a pinch...like bow ties or even spaghetti broken into pieces--although a purist will cringe)--drain and set aside
Take one head of cabbage chopped into bite size pieces or stripes
Dice up one large onion (if you like bigger pieces, keep them big, if you like finer pieces keep them fine--this is a forgiving dish)
If it is a big head of cabbage it feeds 2 (at least in my house), a small head, it feeds up to 4 as a side dish. A head to me is the size of a human head is big, a child head is small..an infant head is tiny.
If you want to add cooked bacon, kielbasi or a meat to it you can...but I don't. I am a carb loving critter and I like it just the way G-d intended it!!
It is really good as a meal or a side dish or a snack or breakfast or lunch...yes, definitely one of my favorite comfort foods!
Here's to I, who made the best! May she rest in eternal peace!
Cabbage has risen in statue as in the far past of the US, this vegetable was considered to be a "low class vegetable" and no self respecting "middle to upper class" household would ever allow it in their house.
My mother always said it was because of the "smell" but our house was of the "open" kind so we never noticed the smell or either did not care if we did. Farmers say the cabbage family is one of the easiest crops to grow.
I believe you could take almost any kind of cabbage, cut it anyway you desire, add some oil, butter, margarine, fat or grease of your choice, cook it to the degree you like (Al Dente, soft, crisp) by either steaming, roasting, sauteing, baking or grilling and add any of your favorite spices/flavorings and you would soon learn what recipes are just right for you and your family.
Most types of cabbage are interchangeable in recipes so take any suggestions offered, add your own twist to create your own recipes.
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