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Started By
Message
Boil them Cabbage down. Hea turn the Hoe Cake round (photos)
Posted on 5/18/14 at 3:49 pm
Posted on 5/18/14 at 3:49 pm
I am not sure if steamed cabbage and cornbread (Hoe Cake) is an acquired taste, but we like it at our house. Here is how we do it.
This should serve three.
Need:
Small head of cabbage, I used 3/4 of a head here
3 Tablespoons of butter
1 teaspoon sugar
1 teaspoon salt or more (to taste)
1/2 teaspoon black pepper
2 cups water or more - as required
Sauté Pan
If cooked too long and with a lid, cabbage tends to form sulfur compounds that smell bad and develop a strong flavor profile that I don't like. To avoid this we cook our cabbage in an open sauté pan, as quickly as possible and stop the cooking before the cabbage gets soft. At our house, we stop it when it still has a slight crispness - well before it gets mushy soft.
This cabbage is more steamed than boiled. I just liked the words to the old song.
At our house, Cabbage gets cornbread or (preferred) Hoe Cakes. You have seen me do these many times before.
Here is an old recipe post
and today's effort:
Now that that is done, we will do the cabbage.
Here is the cabbage after I cored it.
and cut into fork manageable pieces. The wife (MHNBPF) would cut her's smaller than these.
The sauté pan is heated and three Tablespoons of butter melted.
Add the cabbage, maybe 2 cups of water, 1 teaspoon sugar and half teaspoon of salt. You will taste the cabbage toward the end and probably add another half teaspoon of salt, or more (to taste).
If the pan is hot, the cabbage will quickly cook.
Do not let the pan cook dry. Add water as needed.
Taste for seasoning and the level of doneness you like. I like mine to have a little crispness, soft but not mushy. Add pepper when done.
On the plate:
Nice vegetable.
All my stuff
This should serve three.
Need:
Small head of cabbage, I used 3/4 of a head here
3 Tablespoons of butter
1 teaspoon sugar
1 teaspoon salt or more (to taste)
1/2 teaspoon black pepper
2 cups water or more - as required
Sauté Pan
If cooked too long and with a lid, cabbage tends to form sulfur compounds that smell bad and develop a strong flavor profile that I don't like. To avoid this we cook our cabbage in an open sauté pan, as quickly as possible and stop the cooking before the cabbage gets soft. At our house, we stop it when it still has a slight crispness - well before it gets mushy soft.
This cabbage is more steamed than boiled. I just liked the words to the old song.
At our house, Cabbage gets cornbread or (preferred) Hoe Cakes. You have seen me do these many times before.
Here is an old recipe post
and today's effort:
Now that that is done, we will do the cabbage.
Here is the cabbage after I cored it.
and cut into fork manageable pieces. The wife (MHNBPF) would cut her's smaller than these.
The sauté pan is heated and three Tablespoons of butter melted.
Add the cabbage, maybe 2 cups of water, 1 teaspoon sugar and half teaspoon of salt. You will taste the cabbage toward the end and probably add another half teaspoon of salt, or more (to taste).
If the pan is hot, the cabbage will quickly cook.
Do not let the pan cook dry. Add water as needed.
Taste for seasoning and the level of doneness you like. I like mine to have a little crispness, soft but not mushy. Add pepper when done.
On the plate:
Nice vegetable.
All my stuff
Posted on 5/18/14 at 3:56 pm to MeridianDog
Cooked cabbage is not a favorite of mine because of the smell. I might have to give this a shot.
Ever try grilling it? I can enjoy that.
Ever try grilling it? I can enjoy that.
Posted on 5/18/14 at 4:16 pm to Matisyeezy
quote:
Ever try grilling it?
No I haven't, but it should be good and I will take a shot at doing it that way.
Posted on 5/18/14 at 4:47 pm to MeridianDog
Add some smoked sausage to that cabbage during cooking and some hot pepper vinegar once plated and a tall glass of sweet tea and you have one fine meal.
Posted on 5/18/14 at 5:00 pm to TorNation
I had hamburger steak with mine. I'll post it later.
Posted on 5/18/14 at 5:07 pm to Matisyeezy
quote:
Cooked cabbage is not a favorite of mine because of the smell.
X 100000
I can't get past the smell to eat it cooked. Will eat it any other way. LOVE cole slaw.
Posted on 5/18/14 at 5:14 pm to CT
I like to take a whole head and core it, wrap in foil, salt and pepper and about half stick of butter. Put on the green egg while doing chicken about 50 minutes. Last ten I open the top of the foil just to get a bit of smoke flavor. Nice.
And I told my wife this morning we haven't made hoe cakes in awhile. Love them. Nice effort.
And I told my wife this morning we haven't made hoe cakes in awhile. Love them. Nice effort.
Posted on 5/18/14 at 5:16 pm to Martini
Sounds good. I'll try that next time I fire up the Egg.
Posted on 5/18/14 at 5:29 pm to MeridianDog
I love cabbage and the smell really doesn't bother me too much. This looks delicious and I'll definitely give it a try. I also like to add some chopped bacon or bacon grease to it while it cooks to add some depth of flavor.
In Pittsburgh a popular Polish dish was cabbage w/ egg noodles, usually served with pierogies and a side of cottage cheese.
In Pittsburgh a popular Polish dish was cabbage w/ egg noodles, usually served with pierogies and a side of cottage cheese.
This post was edited on 5/18/14 at 5:31 pm
Posted on 5/18/14 at 6:03 pm to MeridianDog
That's nice Clark. Reeaal nice.
Posted on 5/18/14 at 6:10 pm to MeridianDog
I've never had hoe cakes, but they look mighty good.
Do you get tasso in your neck of the woods? Cabbage and tasso is a favorite of mine.
Do you get tasso in your neck of the woods? Cabbage and tasso is a favorite of mine.
Posted on 5/18/14 at 6:31 pm to MeridianDog
I've never heard of hoe cakes, but I will be trying some in the near future. Thanks.
Posted on 5/18/14 at 6:46 pm to MeridianDog
Nicely done.
Next time instead of water use a dark beer for the cabbage.
Next time instead of water use a dark beer for the cabbage.
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