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01-26-2019, 04:05 PM
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#1
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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Creamed Cabbage
4 slices of bacon
¼ cup of butter
1 tbsp of all purpose flour
1 tsp of salt
1 large cored and shredded head cabbage
½ cup of sour cream
In a large deep skillet, cook the bacon over medium high heat for 10 minutes until browned on all sides. Remove the bacon from the skillet and set aside.
In the same skillet with the drippings, add in the butter, flour, salt and cabbage and cook for 15 minutes while stirring occasionally. Once the bacon is cooled, crumble it and add to the cabbage with sour cream.
It's amazingly delicious. It was very difficult not to sit there and eat the whole pan of the stuff.
PS - if you want to cut back a bit on the fat and calories, I've also made this without adding the butter (plus I used light sour cream) and it still came out fantastic. As long as you're using fatty bacon, you have enough fat there to cook the cabbage and, if you need a little more moisture until the cabbage is cooked to desired consistency, just add in a little water.
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01-26-2019, 04:11 PM
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#2
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,837
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Thanks so much for this recipe Linda. I can't wait to try it.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-26-2019, 04:15 PM
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#3
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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You're welcome and I hope you enjoy it. I've already put the ingredients on my store list, so I'm making it again soon.
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01-26-2019, 05:24 PM
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#4
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 9,961
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This sounds good. Thank you, Linda!
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Grandchildren fill the space in your heart you never knew was empty.
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01-26-2019, 05:34 PM
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#5
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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It's funny, when I came across this recipe, I was like "Well that's different" because creaming cabbage is something that never even crossed my mind. I love creamed corn, I love creamed peas, I've even made a casserole of creamed onions. So I had to try it. It was love at first bite.
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01-26-2019, 08:12 PM
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#6
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Head Chef
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,380
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I love cabbage, I've never done it your way, but you can bet I'm gunna try it. What about with fresh cream???? I love it steamed then mint sauce over it. It really works. I'll try it before serving it to the kids.
Russ
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01-26-2019, 08:28 PM
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#7
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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Lol, rascal, you'd put mint sauce on ice cream.
Hey, that sounds good. Not what I meant.
You'd put mint sauce on orange supremes.
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The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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01-26-2019, 08:42 PM
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#8
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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Quote:
Originally Posted by Rascal
I love cabbage, I've never done it your way, but you can bet I'm gunna try it. What about with fresh cream???? I love it steamed then mint sauce over it. It really works. I'll try it before serving it to the kids.
Russ
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Ohhhh yes. I think fresh cream, the best stuff ever, would work well with this.
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01-26-2019, 10:09 PM
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#9
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Head Chef
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,380
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Quote:
Originally Posted by buckytom
Lol, rascal, you'd put mint sauce on ice cream.
Hey, that sounds good. Not what I meant.
You'd put mint sauce on orange supremes.
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Don't knock it until ya tried it. 
Russ
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01-26-2019, 10:11 PM
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#10
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Head Chef
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,380
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Quote:
Originally Posted by Linda0818
Ohhhh yes. I think fresh cream, the best stuff ever, would work well with this.
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Ok, I'm doing it. Pics when I do, cabbage and bacon go together, and something else,lol.
Russ
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01-26-2019, 11:07 PM
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#11
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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Quote:
Originally Posted by Rascal
Ok, I'm doing it. Pics when I do, cabbage and bacon go together, and something else,lol.
Russ
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Most definitely do pics!
Of just the food, of course.
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02-08-2019, 10:22 PM
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#12
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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I'm making this for Sunday dinner this weekend and I can't wait to have it again.
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02-08-2019, 11:05 PM
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#13
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Head Chef
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,060
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I was thinking of fresh cream, as well, or maybe some creme fraiche. Definitely sounds good.
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Dave
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02-08-2019, 11:11 PM
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#14
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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Quote:
Originally Posted by pepperhead212
I was thinking of fresh cream, as well, or maybe some creme fraiche. Definitely sounds good.
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Both excellent choices.
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02-09-2019, 06:49 AM
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#15
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Master Chef
Join Date: Jan 2011
Posts: 6,250
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A good side for schweiner braten or other pork dishes!
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Emeralds are real Gems! C. caninus and C. batesii.
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02-09-2019, 11:11 AM
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#16
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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And Schnitzel and Weisswurst!
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02-09-2019, 10:11 PM
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#17
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Cabbage is one of the very few green veggies I am allowed to eat. And this recipe sounds like heaven. I know Pirate will love it. Thank you so much.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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02-09-2019, 10:25 PM
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#18
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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Quote:
Originally Posted by Addie
Cabbage is one of the very few green veggies I am allowed to eat. And this recipe sounds like heaven. I know Pirate will love it. Thank you so much.
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You're very welcome. I'm fixing it tomorrow for Sunday dinner along with parmesan/panko-crusted chicken breasts. Looking forward to it.
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