If you grew up in or around the South or with Southern people, you have known of the deliciousness of fried cabbage your whole life. If you are a Northern, Scandinavian girl like myself, you probably have either never had it or just recently happened upon the mouthwatering dish. It is probably the easiest dish you could ever make, not to mention the cheapest and fastest and dare I say healthiest. Now some may argue after reading the ingredients that a tablespoon of butter or bacon grease does not categorize this recipe as healthy or low cal, but bear with me as I explain the logic and necessity of the fat.
1) Fat makes food taste better. Fact. But in that making it taste better, it also makes it easier for your body to absorb certain vitamins and minerals that could not be assimilated by your body were it not for these little fat heroes.
2) It matters what kind of fat you use. Slather on some REAL butter, drizzle on some extra virgin olive oil, or saute in some left over bacon grease and you are *ahem* "cooking with Crisco". These are what I like to call "Old Fashioned Fats" because they are what your great-grandmother would have used and therefore not loaded with chemicals and dangerous particles that lurk in margaine, vegetable oil, and *ahem again* Crisco. Stick to the good stuff, in moderation, and your veggies and body will thank me.
A whole head of cabbage, even sauteed in a tablespoon of fat contains only 290 calories. The WHOLE thing! That is still less than a plain ol' cheeseburger from McDonalds. So go ahead and eat the whole pan in one sitting. No shame or feeling bad about yourself later. Just a satisfied stomach and content body.
1 T. butter, bacon grease, or half butter/half olive oil
1 medium onion, thinly sliced
1 head green cabbage, shredded
Salt and pepper to taste (or Tony Chacheres)
Shred the cabbage and thinly slice the onion. Heat a large cast iron skillet (best results with one of these baby's) over medium heat and drop in your desired fat to melt and heat up, about 1-2 minutes. Add the onion and saute until translucent and soft, 5-7 minutes. Next add all of the cabbage. It will seem like it will overflow the pan, but it will cook down considerably. Let it sit on top of the onion for about a minute and then, taking some tongs, flip the cabbage from bottom to top occasionally for the next 10 minutes or so, depending on the texture you want your cabbage to have. I like mine mostly soft with a slight crunch so 10 minutes is perfect for me. Now you season it up, don't be shy, cabbage likes salt and pepper.
Plate and serve. That's it. Yes, really.
Serve it with a roasted chicken or throw in some bacon (oh yeah, I went there!). Add some chickpeas and fresh corn off the cob, and you have a great little meal for lunch the next day. Possibilities are endless and so are the flavoring combinations. Go crazy!
Because isn't that what cooking is all about?
Life is better homemade my friends!