|
| Posted by | Message | Neauxla 
New Orleans Saints Fan
New Orleans
Member since Feb 2008
23858 posts
| re: Cabbage Cabbage and more Cabbage (Posted on 3/19/13 at 11:41 am to OldSouth)
You putting the water and cabbage into the same pot as the onions and sausage or do you add them back later?
| | Back to top | | CITWTT 
LSU Fan
baton rouge
Member since Sep 2005
25086 posts
| re: Cabbage Cabbage and more Cabbage (Posted on 3/19/13 at 11:45 am to Neauxla)
It is a veggie and doesn't need a shite load of time to reach being done. Bacon in the microwave, pour grease into a dutch oven, and toss in onions til transparent, then cabbage chopped up (not quartered also cut out the core of it) cook with the lid on it, stir about every five minutes.
| | Back to top | | OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
4192 posts
| re: Cabbage Cabbage and more Cabbage (Posted on 3/19/13 at 11:58 am to Neauxla)
quote:
cabbage into the same pot as the onions and sausage
It really is a dish that's not an exact science. Texture is important so taste it often to make sure you cook it to your liking. Sometimes I like it tender and sometimes I like it cooked to mush.
| | Back to top | | Celtic Tiger
New Orleans Saints Fan
Lake Charles
Member since Feb 2005
202 posts
| re: Cabbage Cabbage and more Cabbage (Posted on 3/19/13 at 12:22 pm to Neauxla)
this approximate, I usually just eyeball it
one cabbage, shredded
one onion, thinly sliced
8 oz taso/bacon/sausage (taso is my go-to)
4-5 med red potatoes, in big diced pieces
2-3 tbs cider vinegar
2 tbs creole mustard
4 c chicken stock (an amber beer/brown ale isn't bad for 12 of the oz.)
I usually brown the onion in some bacon fat/butter, you can add bacon and just saute it a bit first. Then brown the meat a bit, then deglaze with the stock and vinegar. Add the mustard and cabbage and stir. Bring to a boil and throw the potatoes on top, cover and put on low/med-low for 40 minutes or so. Stirring a lot after that will break up the potatoes, so avoid that, but it won't really hurt anything if you do, though. And of course season as you go, but if you're using most store bought stocks, you won't need much salt.
I think I remembered everything. Just did my last cabbage from the garden 2 days ago.
| | Back to top | | Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
23858 posts
| re: Cabbage Cabbage and more Cabbage (Posted on 3/19/13 at 12:23 pm to Celtic Tiger)
quote:
2 tbs creole mustard
interesting
| | Back to top | | TigerinATL
New Orleans Saints Fan
Member since Feb 2005
26091 posts
| re: Cabbage Cabbage and more Cabbage (Posted on 3/19/13 at 12:41 pm to Crawdaddy)
Sauteed some cabbage, bell peppers and trinity in a little chicken stock last night and it turned out pretty well.
| | Back to top | |
Back to top
|
