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Old 10-26-2006, 01:08 PM   #1
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Cabbage?

How do you make cooked cabbage? Do you cook it was bacon or bacon grease? I want to try it tonight.

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Old 10-26-2006, 01:15 PM   #2
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I slice it thin and steam it with chicken broth

then toss with a little melted butter.
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Old 10-26-2006, 01:17 PM   #3
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Pretty much the only way I cook cabbage these days is to roughly shred/chop into thick pieces & saute/braise it in butter with salt & freshly ground pepper to taste. Comes out green, tender, but still crisp. Only way I like cabbage now, outside of stirfries & soups.
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Old 10-26-2006, 01:25 PM   #4
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My mother used to make a cabbage dish when I was a child that everyone really liked.

She layered cabbage leaves and uncooked pork link sausages in a casserole, ending with a layer of cabbage. The casserole was covered with foil and baked it until the cabbage was tender. I don't know what temp or how long she cooked it. I've made it and, I think, I baked the casserole at 350 degrees for about 45 minutes. She served mashed potatoes with it.

It's real tasty and the sausage flavors the cabbage nicely. I've also used sausage patties when I didn't have any links. I just broke the patties in half to make distribution more even.
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Old 10-26-2006, 01:28 PM   #5
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I chop it into thick pieces, steam it in a steamer basket and serve it with ketchup on top. It's the only time I will allow the ketchup bottle on the table outside of dogs and burgers! The flavors really compliment each other and it does not take much ketchup. My DH puts hot sauce on his 'cause he doesn't like cabbage and it kills the taste! That's the indicator of if he likes dinner or not!
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Old 10-26-2006, 01:29 PM   #6
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Um by saying bacon.. are you trying to make Saurkraut?
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Old 10-26-2006, 02:44 PM   #7
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I have sauted it in bacon drippings, add a little water, cover and cook until the doneness you like, then we sprinkle w/ vinegar.
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Old 10-26-2006, 02:58 PM   #8
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I shread and cook it with olive oil, panceta or bacon, garlic or shallots, salt and pepper. THis is sautee. then I add 1/4 to 1/3 cup chic broth and put the lid on for 5 or so min. COmes out tender crisp and very tasty.
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Old 10-26-2006, 03:22 PM   #9
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I think you got some good instructions here - for the BEST flavor use bacon - but it can certainly be done with some butter, salt and pepper.

I used to cut mine in wedges then in squares. I like to use a lid too when I cook cabbage.

Chef_Jen - I don't think she was meaning sauerkraut - just cooked cabbage.
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Old 10-26-2006, 03:53 PM   #10
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for white cabbage, butter and salt and pepper...I lightly steam mine usually. Occasionally I jazz it um with either crispy fried italian or normal bacon pieces, or cumin seeds.
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