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Old 08-30-2016, 06:42 PM   #11
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+1 on the bacon fat.

If it's red/purple cabbage you're braising, like I often do, it's especially important to add a little acid to preserve the color. Lemon juice, wine, and vinegar works - I usually use a little apple cider vinegar.

I found that out the hard way years ago when I braised some pretty purple cabbage and it turned out a very unappetizing dark bluish gray.
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Old 08-31-2016, 01:09 AM   #12
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Whenever I make fried cabbage and noodles, I like to steam the cabbage first. Just long enough so that the green becomes bright and the thinnest part of a leaf starts getting a bit translucent. After it has dried a bit, I'll toss it into a hot pan with butter (but that bacon fat idea...WHY haven't I thought of that? ) and watch to make sure it's browning nicely without burning. It's all about timing, and how heavy your pan is in relation to how hot your burner is.
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Old 09-01-2016, 10:31 AM   #13
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That looks really delicious - I'm going to try it when the red cabbage comes in, which is much later on. Here, it's more of a winter vegetable, and we always have it at Christmas time. Green cabbage, about 3 types are grown here, produces an early variety, a summer one and an autumn one, which I love doing with onion, garlic, bacon bits, pork fat, white wine, paprika and caraway. I like the summer cabbage in slaw, and the early one kind of straddles the seasons from winter thro' to spring. The US being so much bigger will have them all all the time, I expect, but here everything is definitely seasonal.

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Old 09-01-2016, 10:44 PM   #14
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When I make Sauteed Cabbage, it's made with Kalua Pork, so I guess that considered the same as bacon fat?
Oh well, what I do is warm the Kalua Pork first in a large pan and then add the chopped Cabbage, along with some sweet onion, saute briefly and then add maybe 1/2 cup of water, cover and steam to crisp-tender.
Serve with some Lomi Lomi Salmon and you've got a luau
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Old 09-08-2016, 07:36 AM   #15
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My Jamaican BIL taught me how to make this.

Back bacon, onion, cabbage, saute, lil'water, steam.

One day I had no bacon so I did it in reverse.

Onion, cabbage, lil'water, steam, when steam is all gone add butter..
I think you are less liable to burn it with the butter last.
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Old 09-14-2016, 07:56 PM   #16
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Was going to post this yesterday on the "Todays Menu" thread but it was yesterdays meal so I'll post it on the thread that inspired me to make it.

Ingredients.

1/2 Cabbage.

6 pieces thick sliced bacon cooked crisp.

Pepper to taste.

That's it.




Cook the bacon.

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Chop the cabbage.

Once bacon is cooked drain and save most of the fat for other wonderful things.

Cook the cabbage in bacon fat until desired crispness.

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Add crumpled bacon and pepper. No salt needed as the bacon has enough.

Toss together and cook until desired doneness is achieved then plate and enjoy.

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Any leftovers have for lunch the next day. It's good cold too.
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Old 09-14-2016, 08:05 PM   #17
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I usually go with the bacon fat, caraway seeds, etc...

It is also very good if you use fresh grated ginger, crushed garlic, hot pepper flakes, soy sauce and a light hit of vinegar.
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Old 09-16-2016, 04:47 AM   #18
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Quote:
Originally Posted by Cheryl J View Post
+1 on the bacon fat.

If it's red/purple cabbage you're braising, like I often do, it's especially important to add a little acid to preserve the color. Lemon juice, wine, and vinegar works - I usually use a little apple cider vinegar.

I found that out the hard way years ago when I braised some pretty purple cabbage and it turned out a very unappetizing dark bluish gray.
It is time for all the landscaping companies to set in their fall foliage. Purple cabbage everywhere you look. I doubt it is the eating kind though.
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Old 09-16-2016, 05:30 AM   #19
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I sliced up cabbage and broccoli into slaw, sauteed in avocado oil with a bit of sesame oil, stirred in onions and garlic, shredded carrots. Cooked until tender, set aside with juices in a bowl, cooked hamburger in the same pan, adding in soy sauce and crushed ginger, added back in the veggies with a corn starch slurry, cooked till thick and coated, served over ramen noodles. I didn't have the noodle, Shrek said it was great.
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