Simmeredcabbage Recipes

SOUTHERN SMOTHERED CABBAGE

Steps:

• Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
• Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
• Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

SMOTHERED CABBAGE

Steps:

• Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
• Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
• Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
• Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

SIMMERED CABBAGE

Steps:

• Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
• Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
• Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
• Taste and adjust seasoning, serve hot.

SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE

Steps:

• Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
• In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
• Put the chicken base in water and microwave to dissolve or but all on top of veggies.
• Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
• Serve as a side dish.
• Options:.
• •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
• •Add 2 cups couscous and mix.
• •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
• •Add 3-4 cups cooked ham chunks or leftover ham.
• •Add canned corned beef cubes or leftover corned beef.
• •Add cooked turkey or chicken.
• •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
• •Add cashew nuts and sliced pimentos before serving.
• •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
• •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.