Food & Recipes

Country cooking is something that some of you remember with fond memories of your childhood and many of you have never tasted at all. Country cooking is not that much different than any other type of home cooking except there is a few recipes that you never find on the table outside the Southern United States of America.

One of those recipes is how to make fried cabbage. If you think about it, fried cabbage is not that unique. We use shredded cabbage for cold slaw throughout the nation, but we rarely ever think of cabbage as a hot food. Now this may seem strange to you, but I never ate fried cabbage as a child, nor did I ever see it on the table as a teen or a young adult.

I had my first experience with fried cabbage oddly enough eating egg rolls at a local Chinese restaurant in my late twenties and liked it so much I decided that I must develop a family recipe around the tasty concept. The following is the result of many attempts and trials, all of which were successes in my book, some more than others. This recipe is the best of the bunch, the greatest of my recipes. I hope you enjoy eating it as much as I do.

Ingredients:

1 bag of shredded cold slaw or one pound of cabbage shredded straight from the head. I use the packaged type with shredded carrots and purple cabbage for added color and texture in the dish.

1/4 Tsp. of Hot Pepper Flakes.

1/2 Tsp. Garlic Powder or 1 clove of Chopped Fresh Garlic.

4 Tbsp. of Olive Oil.

1 Tbsp. of Sesame Oil.

3 Tbsp. of Worcestershire Sauce.

Salt to Taste. I do not add any to this recipe because in my opinion the Worcestershire sauce has enough for the entire recipe.

Directions:

Heat a frying pan on medium low and pour your olive oil and sesame oil into the pan and allow it to get hot. You may add a little more olive oil if it’s not enough to cover the bottom of your frying pan but hold back on the sesame oil. Sesame oil has a strong flavor and a little goes a long way.

Add all your cabbage being careful not to get burned by the hot oil as sometimes it will “pop” when you add the cabbage to it. Then add your hot pepper flakes, garlic, and Worcestershire sauce and stir thoroughly.

Place a lid on your frying pan to preserve the moisture of the frying cabbage and let cook for 4 minutes, then stir thoroughly again. Afterwards you should allow the cabbage to cook for another 4 minutes before checking it to determine doneness. If the fried cabbage is done it will have shrunk up and become soft and tender and will have a lot less cabbage in your pan than when you started out with. Allow the cabbage to continue to cook until it is slightly brown and then serve while hot.

Tips:

If you’re cooking this for a dinner, this will be the last dish you cook so you can serve it fresh and hot on the table. It’s best served and eaten immediately after cooking.

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