wilkes

Boiled Cabbage: Cut a small head of cabbage into quarters, place in a mid-sized pot, add 3 cups of water, salt and pepper to taste, and one dried whole chili pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until desired tenderness is achieved. Serve with boiled or mashed potatoes and cornbread. I perticularly love to drink the broth.

Fried Cabbage: Heat up an iron skillet. Add 3 tbsps of bacon grease and the desired amount of chopped cabbage. Add 1/2 cup water, S&P to taste, and 1/2 tsp crushed red-pepper flakes. Cover and cook until tender. Serve with boiled or mashed potatoes and cornbread.

You may not need the salt if you use beef boullion. it already has a lot of salt in it.

Bushman's seasonings are mmmmGOOD! But if you're trying to cut down on fat like me, try dissolving a heaping spoonful of Knorr brand powdered beef boullion in a cup of water along with a pinch of sugar, salt, black pepper, and of course red pepper flakes(or a whole pod like Bman said). Pour it over your cabbage and cook stirring now and again to cover cabbage with seasonings while cooking. It's really very good cooked this way and no fat.

I don't care for cooked cabbage but I fix it for my husband. He likes sugar added to his so I cook it with salt, pepper, sugar, bacon grease and water. He likes it left juicy so he can mix his corn bread with it.

I always chop mine up and put it in my steamer. It is SOOO good like this and a lot less trouble. It also holds it's flavor and doesn't stink up the house as much as boiling.

I throw cabbage into the crock pot with chicken broth and a little oil. You can add garlic or red peppers to your taste. Add a little water and let it cook all day or to your taste for crunchiness. Bake some Martha White sweet yellow cornbread muffins and ENJOY!

Yep, I was raised on fried cabbage, corn bread & pinto beans.

That is the way Mama allways cooked cabbage and I learned to love it..
I still cook it that way sometimes and fry sometimes too.

Old family secret; fry it. No kidding, add chopped cabbage to skillet, add drippings and red pepper flakes. Toss to coat. Basically stir-fry in drippings.

I would never cook cabbage that long, Bushman. They would be grey and mushy. Try cooking them in a collandar over boiling water, covered, and steam for about 10 to 15 minutes. You can still put all that grease in after they cook - even fatback meat won't kill you right away - and it does have a good taste.They are still green, still have texture, and have a good taste - especially when served with a tall, cold glass of buttermilk, corn bread, good cow butter, cut up onions, sliced tomatoes, cukes, and some soupy pinto beans.

Boiled Cabbage
1/2 head cabbage shredded
1 pod red or hot pepper (Don't cut leave whole)
2 Tbs Bacon Drippings
a pinch of salt and black pepper
1 1/2 cups water
Put all in pot bring to boil and reduce heat simmer for 1 hour till most of the water is gone.
Serve with cornbread and fries taters ,it's good.

i guess its called boiled cabbage, im not sure i know my granmother used to make it , and i think she seasoned it with red pepper? does anyone have a clue about this? help will be greatly appriciated! oh yea do i use bacon grease instead of oil?