It’s a cliche in Appalachian/Southern cooking that we fry everything. And while it’s true that most traditional country cooks believe in frying first and asking questions later, many times the word “fried” simply means it was prepared in a frying pan. Such is the case with Fried Cabbage. While the name conjures up images of deep fried cabbage, that’s really not the technique.
A few years ago, I fell in love with Jamie Oliver’s Food Revolution Cookbook. In it, there’s a recipe for Bacon Braised Cabbage which I realized was pretty much what I’d grown up knowing as Fried Cabbage. Over time, I’ve adapted Jamie’s recipe to suit my tastes. Here’s how I fry/braise cabbage:
I start with a small to medium head of fresh green cabbage. I’m usually lucky enough to be gifted a cabbage or two each summer but if not, I pick one up at my local farmers market. Since I’m the only cabbage fan in my house, I usually just prepare a half cabbage. I slice it in half then slice in smaller pieces from there.
I chop up core and all but feel free to omit the core if you don’t like it.
Then I chop up a few slices of bacon, usually about 3 for this much cabbage, and brown it in a skillet.
You want enough grease to coat the skillet well. If you use center cut bacon, you may not render enough and will need to add a couple of teaspoons of vegetable or canola oil.
Next, I add in a tablespoon of Worcestershire sauce. Stir it into your bacon and oil, then add your cabbage. Toss to mix the cabbage well in the mixture.
Add a liberal shake of salt and pepper. Then add some liquid. You can use water or if you have it, chicken or vegetable broth. The liquid will cook the cabbage and keep it tender. Broth, if used, adds extra flavor. For this much cabbage, I’d probably use about 3/4 cup.
Bring the liquid to a boil and cover for 5 minutes. Uncover, and cook about 10 minutes more until cabbage is tender and liquid is almost gone. You want enough liquid left to keep the cabbage from burning. The cabbage will caramelize and take on a slightly sweet taste.
I like to serve fried cabbage with pinto beans and cornbread, or in the summer, with green beans and new potatoes. And corn bread. Always corn bread.
From the heart and from the holler,
Minda
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