FRIED CABBAGE MAMA'S WAY
This is the fried cabbage recipe the way my mama made it for all 11 of us kids when we were growing up in rural Arkansas. I still make it the way she did except I add both red & green Bell Pepper for both flavor & color. It is a quick, easy & a very simple recipe. Nothing fancy but really has lots of flavor. Add a skillet of...
Provided by Rose Mary Mogan
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. Cook bacon in large skillet or pot till crisp. I like to use a cast iron skillet because that is what mama used. Remove when bacon is crisp. Core cabbage & cut into shreds with knife, wash and add to skillet along with onion, minced garlic and bell pepper.Turn heat to medium low. Cover with a tight fitting lid and allow cabbage to wilt down. Stirring occassionally to prevent sticking. Cook until crisp tender. Season with salt & pepper. Crumble bacon and sprinkle over top. Stir to mix bacon with cabbage, & serve while hot.
- 2. We always had buttermilk cornbread for supper. Here is the recipe for Mama's Buttermilk Corn Bread. https://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html Mama never used garlic when we were growing up, but I added it, & use it in many of my dishes when I am cooking, she just used what we had in the garden, cabbage,green bell pepper, and green onions or the regular onions. Which ever were available at the time.
MAMA'S FRIED CABBAGE
Make and share this Mama's Fried Cabbage recipe from Food.com.
Provided by Chef Roly-Poly
Categories Greens
Time 1h
Yield 6 cups cabbage, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large, deep skillet,on medium heat, cook bacon until crisp. Remove to paper towels to drain. Pour off all but about 2 to 3 tablespoons of fat and saute onion and celery til onion is somewhat translucent. Add chicken stock, red pepper flakes and cabbage. Cover and simmer til cabbage is tender/crisp. season to taste with salt and pepper. Crumble bacon and
- mix with cabbage. Serve.
MAMA'S CABBAGE
Provided by Food Network
Time 22m
Number Of Ingredients 4
Steps:
- Bring water to boil, using 1/2 cup water if cabbage is small or up to one cup if cabbage is larger. Add the cabbage and oil, cover and cook for about 15 minutes. The cabbage should be soft. Season with salt and pepper and serve hot with cornbread. Yield: 2 servings
- TIP: NO MORE BLUE CABBAGE
- Always add some lemon or acid such as apples to your cabbage to prevent the cabbage from turning blue.
MAMAW ENGLISH'S FRIED CABBAGE AND TURNIPS
As a child, I would only eat raw turnips. I would eat these though!! My Mamaw was one of the best cooks I ever knew. I love this on lumpy mashed potatoes!!!!
Provided by Tari Harlan
Categories Other Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a large skillet, brown bacon, crumble and drain on a paper towel. Reserve for later.
- 2. To skillet and bacon drippings, add turnips and onion slices tossing and cooking until onions are translucent, and turnips start to soften, (sometimes I let them brown a little).
- 3. Add shredded cabbage to skillet, stiring gently to coat with drippings.
- 4. When cabbage begins to wilt, add water, sugar, salt and pepper, stir to blend, cover and cook until cabbage is softened, stir in reserved bacon and serve.
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