Do You Make "Fried" Cabbage? - Page 2

Sooner · ‎03-10-2010

@ECBG wrote:
@Sooner wrote:
@ECBG Cut it into shreds, put a tiny bit of oil in the pan with a tiny bit of butter, sautee the cabbage, add salt and usually soy sauce, flip and stir a little more and eat!
@Sooner Do you cook your cabbage until it doesn't crunch? The thing about southerners cooking everything through is real,lol!

@ECBG Depends: IF I shred it really fine I will then let it brown one the edges and leave it firmer.

IF I am putting in more soy sauce and have more oil, and the cabbage is cut thicker, I will let it cook more. Not to mush, but not crunchy or really firm either. Limp but not much.

ECBG · ‎01-08-2011

@Sooner wrote:
@ECBG wrote:
@Sooner wrote:
@ECBG Cut it into shreds, put a tiny bit of oil in the pan with a tiny bit of butter, sautee the cabbage, add salt and usually soy sauce, flip and stir a little more and eat!
@Sooner Do you cook your cabbage until it doesn't crunch? The thing about southerners cooking everything through is real,lol!
@ECBG Depends: IF I shred it really fine I will then let it brown one the edges and leave it firmer.

IF I am putting in more soy sauce and have more oil, and the cabbage is cut thicker, I will let it cook more. Not to mush, but not crunchy or really firm either. Limp but not much.

@SoonerThanks! I'm not to mush either! That texture makes me have chills!!!

Sooner · ‎03-10-2010

@ECBG wrote:
@Sooner wrote:
@ECBG wrote:
@Sooner wrote:
@ECBG Cut it into shreds, put a tiny bit of oil in the pan with a tiny bit of butter, sautee the cabbage, add salt and usually soy sauce, flip and stir a little more and eat!
@Sooner Do you cook your cabbage until it doesn't crunch? The thing about southerners cooking everything through is real,lol!
@ECBG Depends: IF I shred it really fine I will then let it brown one the edges and leave it firmer.

IF I am putting in more soy sauce and have more oil, and the cabbage is cut thicker, I will let it cook more. Not to mush, but not crunchy or really firm either. Limp but not much.
@SoonerThanks! I'm not to mush either! That texture makes me have chills!!!

@ECBG Hmmm. . . I'll have to try that in August! Chills would sound pretty good then!

RedTop · ‎09-01-2010

Yes, big fan of fried cabbage. Hot skillet, bacon grease, salt and pepper, stir with tongs to coat, cook about 6 minutes in open skillet, then add a tablespoon of water, cover, turn heat off and let sit a few minutes to soften.

ECBG · ‎01-08-2011

@RedTop wrote:
Yes, big fan of fried cabbage. Hot skillet, bacon grease, salt and pepper, stir with tongs to coat, cook about 6 minutes in open skillet, then add a tablespoon of water, cover, turn heat off and let sit a few minutes to soften.

@RedTop BACON GREASE?????!!!!!!! I'd have to give up sandwich bread a year!!!!! (I only get 1 piece a day!!!).

See the source image

RedTop · ‎09-01-2010

@ECBG,

2 Tbsp of bacon grease to one head of cabbage ain’t nothing to sweat about. Live a little!

ECBG · ‎01-08-2011

@RedTop wrote:
@ECBG,
2 Tbsp of bacon grease to one head of cabbage ain’t nothing to sweat about. Live a little!

@RedTop I do mine like @Sooner . I also add a little goya pork seasoning. We never cook breakfast here, although he may do cinnamon buns or if the 2 grandsons are here.

SharkE · ‎08-19-2010

NO

Eileen in Virginia · ‎08-25-2010

My Mom used to boil potatoes and cabbage with a Boston ham butt for dinner. Since my Dad worked the night shift, she saved a portion for him to have for his lunch the next day. This was way before microwaves, so she'd sauté it in butter until it was heated through. I thought the reheated cabbage was delicious and my Dad would give me a little.

Nowadays, I make sautéed cabbage as a side dish to roast pork or pork chops. Melt a few tablespoons of butter in a frying pan. Sauté a large, thinly-sliced onion. Stir in shredded cabbage (either one medium or half a large head) and cook for about 3 minutes. Add a tablespoon of sugar, and half a teaspoon each of salt and caraway seeds. Sauté a couple more minutes until the cabbage is al dente. Serve immediately.

MissMadi · ‎03-09-2010

@Shiloh09 wrote:
My grandparents made fried cabbage. They fried it in butter and added salt and pepper. They added it to cooked noodles. It is a Slovak/Czech dish called Haluski. Yummo!

I am 100% Slovak and my Grandma and Mom made what we call Repne Halusky. To this day, I make it often. We make potato dumplings with our fried cabbage and call the dish Repne Halusky. Making it with noodles just doesn't do it for me. I always make the dumplings which are very tasty and filling. A little extra work but worth it. Yummy!