When I was making Colcannon for St. Paddy’s Day, I very nearly stopped with the sautéed cabbage. It was that good. It took me a couple of weeks to get back to it but I finally did, and it was just as good on its own as I thought it would be.
Ingredients
½ head cabbage
½ red onion
2 cloves garlic
2-3 tablespoons bacon fat
salt and pepper
Directions
You can refer back to the colcannon recipe for the step-by-step photos.
UPDATE: Barb suggests down in the comments finishing with a little brown sugar and some cider vinegar.
I’ve missed your regular posts about regular food! This recipe for sauteed cabbage has been a staple in my family for as long as I can remember (and I’m OLD!) Where you’ve called for bacon grease, just cook your bacon, set aside while cabbage cooks, then crumble and add back in. Have any leftover ham? Add it to your cabbage. Some may not like garlic or onion. Cabbage on its own is fabulous with just the bacon, salt and pepper. Some may not have your “skillet toss” skills, so I recommend tongs for moving the cabbage around in the skillet. I also like to add a little water (only about 1/4 cup for full head of cabbage) and cover with a lid to steam a bit … softer texture … then remove and finish browning. This is also awesome good if you add some brown sugar at the end! And what green is not made better by splashing a little cider vinegar over it…
Cider vinegar! That’s what it was missing.
Have been making a version of this wonderful recipe for over 50 years. Might I suggest a variation? Try mixing in a sprinkling of freshly ground nutmeg (just a tiny bit) and some cooked, wide, hearty noodles. Mix noodles with cabbage and saute until noodles are lightly golden. I bet that you’ll like this. Grown sons still request this recipe.
you can also try tossing in a tiny bit of caraway seeds at the end, adds an interesting taste to the sauteed cabbage along with the brown sugar and vinegar….super yummy !