Bonnies Fried Cabbage Recipes

FRIED CABBAGE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

BONNIE'S FRIED CABBAGE

Steps:

• Place the bacon in a large pot or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and reserve drippings in the pot.
• Melt butter in bacon drippings in the pot over medium heat. Stir cabbage, onion, salt, pepper, and sugar into butter and bacon drippings. Cover the pot. Cook, stirring occasionally, until cabbage and onion are tender, 15 to 20 minutes. Crumble bacon into cooked cabbage.

CABBAGE AND SAUSAGES -- BONNIE'S

Steps:

• ABOUT CABBAGE Pick a nice firm head of cabbage.
• FRY BACON Fry Bacon Crisp, let cool, then crumble and set aside. Remove bacon grease except for one tablespoon.
• FRY SAUSAGES Fry the sausages in the bacon grease until nice and brown. Remove, drain on paper towels, set aside.
• Knife-cut the cabbage; Add to the bacon grease in the pan. Add chopped onion and garlic to the grease in the pan. Add sugar, pepper flakes, seasoning salt, caraway seeds and the water. Stir to mix, then add the knife-cut cabbage and mix again. Saute with lid on. I prefer my cabbage cooked al dente, about 20 minutes. Bill likes his well done. So I remove mine early and continue cooking his a little longer.
• The last 15 minutes of cooking time, add the browned sausages and mix with the cabbage. Cook over very low heat and let flavors blend, but don't overcook it. Add crumbled bacon to the dish. Serve immediately and enjoy!

BONNIE'S CHINESE FRIED RICE

Steps:

• THE DAY BEFORE: Prepare the stock and then use it to cook the rice in it the day before you make this recipe.
• MAKING THE STOCK: Put the cut up chicken and all of the ingredients for the stock in a large stock pan with 3 quarts of water and bring to a boil, then turn to simmer. Simmer for one hour uncovered. Skim any foam off. Pass the stock through a collander to remove the solids. (Save the chicken for soup later. It can be frozen.) Cool the stock to room temperature and store in the fridge.
• COOK THE SHORT-GRAIN RICE: Use the stock and cook the rice according to package directions until tender. Refrigerate.
• MAKING THE FRIED RICE: Prepare the vegetables, measure the indicated amounts, grate the ginger, red and yellow bell peppers, red onion, green cabbage, slice the peas, dice carrot and celery, and set aside. Put a teaspoon of oil in a small skillet and scramble the beaten eggs. Transfer them to a cutting board and slice in strips. Set aside. Heat oil in wok, electric skillet, or large non-stick skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan. Add cooked eggs to vegetables and toss. (I like mine a little light brown) Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork, shrimp or chicken if desired. Garnish with green onions and sesame seeds. Serve immediately. Enjoy!
• Cook's Tip: For a nice presentation, put the rice on an oval platter. Cut the Chinese Barbecued Pork Tenderloins at an angle in thin slices and "fan" the meat on top of the rice to serve.