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re: best recipe for cabbage
Posted on 4/30/15 at 4:26 pm to marie antoinette
Posted on 4/30/15 at 4:26 pm to marie antoinette
I would add onions sliced, and 2 stalks celery
0
Posted on 4/30/15 at 7:29 pm to Stadium Rat
Question,Rat ... was that an actual Black person who told you that?
I've never heard CABBAGE referred to as "slave food," ... usually collards or mustards with trash cuts of pork would be considered "slave food" ... but I've never seen people shy away from a dish for that reason. If that were the case,nobody would eat soul food.
I've never heard CABBAGE referred to as "slave food," ... usually collards or mustards with trash cuts of pork would be considered "slave food" ... but I've never seen people shy away from a dish for that reason. If that were the case,nobody would eat soul food.
This post was edited on 4/30/15 at 7:30 pm
Posted on 4/30/15 at 7:38 pm to unclebuck504
I've never seen a black person turn down cabbage and I've eaten a lot of cabbage cooked by black people.
That said, my favorite cabbage is whole cabbage (any of them) cored out. Put a stick of butter in core, salt and pepper well, wrap whole head in foil and toss on green egg or whatever pit, smoker you use over a lower section of heat for about an hour. After about 45 minutes open top so it gets a bit of smoky flavor.
Eat.
That said, my favorite cabbage is whole cabbage (any of them) cored out. Put a stick of butter in core, salt and pepper well, wrap whole head in foil and toss on green egg or whatever pit, smoker you use over a lower section of heat for about an hour. After about 45 minutes open top so it gets a bit of smoky flavor.
Eat.
Posted on 4/30/15 at 10:18 pm to gorillacoco
Cabbage and the trinity caramelized in a skillet with tasso. Spicy and sweet.
Posted on 5/1/15 at 8:22 am to Darla Hood
I have made a variation on a Cooks Ill recipe a couple times lately that I liked.
They found that a quick soak helped remove a lot of the funky smell issues. Place the sliced cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain well.
Heat some oil in a large nonstick skillet (I use a Le Creuset braiser) over medium-high heat. Add sliced onion, S&P, and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Transfer onion to a bowl.
Heat more oil and add cabbage. Season with S&P. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned, about 4 minutes longer, stirring once halfway through. Remove skillet from heat.
Stir in the onion and whatever else you like to flavor it. Cooks uses parsley and lemon juice. I prefer soy sauce, even oyster sauce, and sesame seeds for an Asian flavor.
They found that a quick soak helped remove a lot of the funky smell issues. Place the sliced cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain well.
Heat some oil in a large nonstick skillet (I use a Le Creuset braiser) over medium-high heat. Add sliced onion, S&P, and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Transfer onion to a bowl.
Heat more oil and add cabbage. Season with S&P. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned, about 4 minutes longer, stirring once halfway through. Remove skillet from heat.
Stir in the onion and whatever else you like to flavor it. Cooks uses parsley and lemon juice. I prefer soy sauce, even oyster sauce, and sesame seeds for an Asian flavor.
Posted on 5/1/15 at 9:46 am to unclebuck504
quote:Yes, she was. I had never heard of that before or since. Maybe she was just trying to spare my feelings because nobody tried my dish. A couple that did try it said it was pretty good, and that was without knowing I made it.
was that an actual Black person who told you that?
Posted on 5/1/15 at 11:28 am to gorillacoco
I cut it into thin long pieces, boil it with egg noodles and add sliced onions the last 5 minutes of boiling, drain it add some olive oil salt and pepper. you can add bacon or smoked sausage that you chopped and grilled separately. Its easy and good for you
Posted on 5/1/15 at 11:38 am to unclebuck504
quote:
Question,Rat ... was that an actual Black person who told you that?
I've never heard CABBAGE referred to as "slave food," ... usually collards or mustards with trash cuts of pork would be considered "slave food" ... but I've never seen people shy away from a dish for that reason. If that were the case,nobody would eat soul food.
growing up in the 70's in an Irish Catholic house we had cabbage and spinach several times a week when we were not eating beans and organ meat disguised in gravies or batter fried, our neighbors of color did the same thing but with collards and mustard greens. never heard it called slave food but they definitely hated Oatmeal
called it animal feed.Posted on 5/1/15 at 1:43 pm to gorillacoco
I had lunch with a friend yesterday who told me he puts the cabbage on his smoker. Cores the cabbage, adds butter and seasoning to the core. Stick the core "plug" back. Cook low and slow with pork product (ribs, pork roast). Shield the underside with foil and cover for last hour or so with foil.
Chop it up.
Sounds good to me - I'm gonna try it.
Chop it up.
Sounds good to me - I'm gonna try it.
Posted on 5/1/15 at 2:39 pm to gorillacoco
Polish golabki (cabbage rolls) are one of my favorite foods.
Posted on 5/1/15 at 2:59 pm to Debaser
quote:
I had lunch with a friend yesterday who told me he puts the cabbage on his smoker. Cores the cabbage, adds butter and seasoning
See above.
Posted on 5/1/15 at 3:11 pm to gorillacoco
Slice thin and add julienned carrots, minced habanero, lime and powdered chicken base. Mix and let it sit for a couple hours before eating. Used to work with a Haitian that made this. It was awesome.
Posted on 5/2/15 at 3:33 pm to Stadium Rat
Man, whoever told you that was straight bullshitting you, Rat.
Although I'm white, I grew up around black folks, learned to cook from them, went to Southern University, and I'm married to a beautiful black woman. I have NEVER heard of CABBAGE referred to as "slave food" ... my Wife agrees that somebody gave you a b.s. reason for your dish not being popular. My theory is the belief of the common myth among african americans that "white people don't season their food" ... which would explain the people who tried it without knowing you made it.
Although I'm white, I grew up around black folks, learned to cook from them, went to Southern University, and I'm married to a beautiful black woman. I have NEVER heard of CABBAGE referred to as "slave food" ... my Wife agrees that somebody gave you a b.s. reason for your dish not being popular. My theory is the belief of the common myth among african americans that "white people don't season their food" ... which would explain the people who tried it without knowing you made it.
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