I bought Nancy a large head of cabbage for coleslaw. She makes the best coleslaw in the Southeast, by the way, a perfect complement to seafood or barbeque, but she only used half of the cabbage. Now, what to do with the rest?
My go-to cabbage recipe is to simply boil it in salted water till it falls apart. It’s okay that way, but not great. I have also attempted to roast cabbage and that pretty much sucked. I decided to experiment and came up with my version of Fried Cabbage and it’s a keeper.
I didn’t want the cabbage overly crispy, so I put several chunks in a steamer basket and softened them a bit with steam. Then I separated the leaves, put them in a hot skillet with some bacon grease and fried them a few minutes till they started to brown. And they were yummy.
By the way, it’s hard to go wrong with anything cooked in bacon grease
The only difficult part is having to steam the cabbage beforehand, but it’s worth it.
Easy, simple, delicious. Give it a try.
Fried Cabbage
½ head of fresh cabbage
(first steamed, then sauteed)
2 T bacon grease
S & P
That’s it
