Just melt the fat of your choice in a pan, add 1 small or 1/2 large head of chopped cabbage.
Turn the heat up high briefly, then toss the cabbage all around in the fat with tongs to coat, season to taste. I use Tony Chachere’s creole seasoning or Old Bay (or just salt, pepper, a little garlic powder and paprika if you don’t have those),
Bring the heat down to low, cover with lid, let simmer about 5-8 minutes, remove lid, bring heat back up and fry a few minutes more, briefly. Toss with fresh flat-leaf parsley and serve. Many people who don’t eat butter or bacon fat just use ghee. It has the nutty/sweet buttery taste without they dairy component.
PS – there are several similar recipes in the book that you got from me – just omit the meat.
For everyone who does eat bacon:
I chopped the bacon, fried it in the pan, removed it with a slotted spoon (to leave the fat in), do all the steps above, and add the bacon back into the pan and stir before serving.
Omg!
Get in mah belly!
Great idea for tomorrow’s dinner. Thanks. ??
I did both butter and bacon fat
Too much of a descriptor
I made pad Thai tonight. lots of cabbage.
I make that! I use noodles with it, mild pepper rings & onions, too.
I like all the B words in this dish.
Mary J B Here
Just melt the fat of your choice in a pan, add 1 small or 1/2 large head of chopped cabbage.
Turn the heat up high briefly, then toss the cabbage all around in the fat with tongs to coat, season to taste. I use Tony Chachere’s creole seasoning or Old Bay (or just salt, pepper, a little garlic powder and paprika if you don’t have those),
Bring the heat down to low, cover with lid, let simmer about 5-8 minutes, remove lid, bring heat back up and fry a few minutes more, briefly. Toss with fresh flat-leaf parsley and serve. Many people who don’t eat butter or bacon fat just use ghee. It has the nutty/sweet buttery taste without they dairy component.
PS – there are several similar recipes in the book that you got from me – just omit the meat.
For everyone who does eat bacon:
I chopped the bacon, fried it in the pan, removed it with a slotted spoon (to leave the fat in), do all the steps above, and add the bacon back into the pan and stir before serving.
🙂
PS – the paprika gives it a smoky flavor without the bacon, if you like that (any smoked Spanish variety paprika)
Finished the last of this the other day. So good with smoked sausage!
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