Boil them Cabbage down. Hea turn the Hoe Cake round (photos)

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.




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