From split cabbage to terrific meal
I had a cabbage that had split in half during storage. That really shortens the storage life of cabbage, so I trimmed it up, then tried to decide what I’d do with it. I finally decided to use it as a side dish for our supper. I already had a round steak in the oven, simmering in tomato sauce and onions for Swiss steak. So I shredded half of the cabbage into coarse shreds, rejecting the split part where the leaves were drying out. I sauteed it in butter until it was just browning, stirring constantly. Then I added milk to barely cover and simmered that until the cabbage was very tender. I added a bit of seasoning salt and two heaping tablespoons of soft nacho flavored cheddar cheese spread. I mixed that in well and continued simmering a short time until the cheese was melted and more milk had cooked into the cabbage. I served rice with the tomato sauce from the Swiss steak, pieces of well-cooked, tender, Swiss steak and the cabbage. Wow was that good.
This noon, I finished off the pan of left-over cabbage. Cold. It was really good! Guess I’ll be doing that again soon. So it just goes to show you that you never know what good will come out of one of those “oh darned!” moments! — Jackie
February 16th, 2012 at 3:36 pm
Dad use to chop up the cabbage, fry it in a little bacon grease, with Chopped apples and onions…. YUMMY
February 16th, 2012 at 4:50 pm
Sounds like a good dinner, Jackie. Here’s another one:
I cut cabbage into shreds, add diced raw onions and carots, then steam in a little water in a covered frying pan. Then I add some cut up cooked potatoes and sliced turkey sausage or beef kielbasa. (I usually saute the meat to get any excess fat off). I like to add 1 T. butter for flavor to the whole mess sauteeing in the pan, as well as a little garlic salt and pepper. Man, that’s pure comfort food that my family loves in winter.
February 16th, 2012 at 5:32 pm
Kathy, i have made it like that but no apples. I put caraway seeds in it, and serve with keilbasa.
February 16th, 2012 at 9:19 pm
Your recipe sounds yummy.
I had a grandmother from hungary who made Cabbage and Noodles on Friday.
Her recipe is delicious and so easy. Just three ingredients.
Cabbage and Noodles
1 head of cabbage, shredded or sliced very thin
1 stick of butter
12 oz. of large noodles
Fry cabbage in butter on med. for approx. 50-60 min. It must cook slowly and be stirred often so as not to burn. The cabbage will turn a golden brown and caramelize and you just salt and pepper then mix with cooked noodles. Delicious. Hope you will try it.
February 17th, 2012 at 12:15 pm
Jackie,
I just want to leave a comment that I really enjoy your blog, articles and books. I love good homemade, homegrown food and have a similar cooking style to yours. What do I have on hand and what can I make?
I am actually driving right by your place this evening to meet my buddies at our hunting shack north of Cook. I live in the Brainerd area. We will be cooking up some homemade meals and trying to scrounge up a lake trout from the depths. Keep up the good work. I especially like how you share and encourage all types of folks with both cooking related and homestead related topics. It is nice to find a positive person who is into educated folks, not harshly judging them. Keep up the positive and valuable work and sharing!
Brett Gross
February 17th, 2012 at 12:17 pm
I meant “educating” folks not “educated”
February 17th, 2012 at 2:32 pm
Deborah,
You can bet I will. Cabbage is more versatile than most people think. You can do so much with it, and it grows so well in the garden! One can never have too much!
Jackie