Prudence Hilburn: Head to kitchen for delicious cabbage dishes
In the last organic “goodie bag” a friend shared with me, I found so many wonderful vegetables, but I was especially excited when I noticed the firm head of fresh cabbage.
One of my all-time favorite ways of enjoying cabbage is simply steamed and seasoned with butter. I must admit, from time to time, I like to fry some thin slices of salt pork (or streak o’lean) and cook the cabbage in the drippings. I know this is not healthy because of the animal fat and excess salt, but sometimes we like to taste these favorites from the past.
A friend, Brenda Freeman, often shares some great recipes with me. One I received several months ago was the following Chinese Cabbage and Noodles. I am not sure where the original recipe came from, but I feel sure Brenda probably added her own little touch to it. I have heard some good reports from those who have enjoyed this meal-in-one dish.
Brenda says when she makes the cabbage and noodles, she likes to serve it with toasted garlic bread.
Today, when I looked into the fridge, the organic cabbage just seemed to call out to me, and a recipe my sister gave me many years ago came to mind. I decided to make her Fried Cabbage, one of the most flavorful cabbage dishes I make.
A combination of cabbage, bell pepper and onions is seasoned with soy sauce, Cavender’s Greek seasoning and a little butter. All that is needed to make this a complete meal is some Southern cornbread.
Chinese Cabbage and Noodles
1 pound ground chuck
2 medium onions, chopped
1 large bell pepper, chopped
1 to 2 tablespoons butter or margarine
1 large cabbage, chopped
Soy sauce and garlic powder, to taste
3 packages chicken-flavored ramen noodles
Salt and black pepper, if needed
Brown the ground chuck and drain. Sauté onions and peppers in butter or margarine. Add cabbage, soy sauce and garlic powder. Stir well. Add chicken flavor packets from noodles and 1/4 cup water.
Stir and cook until cabbage is tender but still crunchy. Cook noodles in separate pan and drain. Add ground chuck and cabbage mixture. Taste and add salt and pepper, if needed. Serve immediately.
6 cups chopped cabbage
1 cup thinly-sliced bell pepper (I like to use red bell pepper)
1 cup thinly-sliced onion strips
3 to 4 tablespoons oil (I use canola oil but you can use olive oil, if you prefer)
2 to 3 tablespoons light soy sauce
3/4 teaspoons Cavender’s Greek seasoning
2 tablespoons butter
Combine cabbage, bell pepper and onion. Rinse and drain the vegetables.
Pour the oil into a large skillet and add cabbage mixture. Stir to mix. Cover. Cook over medium heat, stirring occasionally, until cabbage is wilted and peppers/onions are tender.
Sprinkle soy sauce over top and mix. Taste and add Cavender’s (or you can use salt and black pepper). Stir in butter.
8 cups coarsely chopped cabbage
2 cups water
1/2 cup butter
1 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients in 12-inch skillet that is at least 3 inches deep.
Bring to a boil and then reduce heat to medium high. Cook for about 8 to 10 minutes or until cabbage is tender but not mushy.
Prudence Hilburn of Piedmont, Ala., has won more than 30 national cooking awards and written several cookbooks, including “Kitchen Keepers.” Write her at firstname.lastname@example.org or visit prudencehilburn.com.