Posts Tagged by cabbage
Buttered Wilted Cabbage with Pepper & Caraway Seed
| October 27, 2020 | Posted by Wendy Perry under cabbage, Carolina Country, cook & eat nekkid, garden goodness, low carb, Mindless Mutterings from the Teacher's Lounge, published, sensational sides |
Blanching tender cabbage is a great way to preserve nutrients and get vivid color! And don’t you love having a farm fresh side dish ready in 10 minutes?
Featured in Carolina Country Magazine November 2020
I.Love.Cabbage.
I cannot think of one way I do not love me some cabbage! It’s so versatile and it such a great side dish for most anything. It’s quick to prepare… and budget friendly too.
With cabbage, usually “less is more.” It brings so much of its own flavor to the table you really don’t need to do much to it. Like this recipe. It’s as simple as blanching till tender, but still has a little “bite” to it. A bit of crushed red pepper and caraway seed… and of course some butter, and you’ve got yourself a mighty fittin side. It’s just right to round out your meal with my Bacon Stuffed Pork Loin with garlicky apple cider gravy and Rustic Herbed Dressing with apples and cheddar. This meal just hollers “FALL!” and would be nice for something different featuring pork on your Thanksgiving table this year.
Put all these goodies on your grocery list so you’ll have on hand to cook up this comforting fall feast soon. Then come on over to my facebook community and share your comments!
Blanching tender cabbage is a great way to preserve nutrients and get vivid color! And don’t you love having a farm fresh side dish ready in 10 minutes?
- 8 cup chicken broth
- 1 large head savoy cabbage
- 1 teaspoon crushed red pepper
- 2 teaspoons caraway seeds
- crushed black pepper
- 6 tablespoons butter
-
While bringing broth to a boil in large pot, cut cabbage into wedges and discard core. Tear by hand into 1”-2” pieces. Add to boiling water. Stir and blanch for 1 ½to 2 minutes; drain and reserve broth for soup.
-
Put cabbage back into hot pot. Toss with seasonings and butter to melt. Taste and add salt as needed. Serve warm.
Note: I save the core and simmer in the discarded broth for a delicious soup stock.
Don’t toss all that flavor! When cooking, save parts of vegetables for making the best soup base, sauces and gravy. Toss scraps into a freezer bag and add to it until you have accumulated a goodly amount and have time to make. Goodies to save are vegetable broth (like drained from this cabbage) along with leaves and core, onion and garlic peels, celery ends, corn cobs, carrot ends and peel, potato scraps, and fresh herb stems. Freeze in ice trays or small containers for adding flavor to all sorts of dishes!
collards + cabbage + frost = “cabbards” time…. with Crispy Cornbread Cookies, Molasses Bacon Butter & Pot Likker
The time has just about come for the annual “cooking of the cabbards” to fill the freezer! Like a squirrel stowing away acorns for the winter, I too, “get my cook’n on” once our local collards have had a good kissing o’ the frost. Some think that’s just an old tale, but not this gal, lovingly called THE “Collard Queen” by those lucky enough to have had some bestowed uponst them by said ‘queen’ or have rubbed their full bellies after a sit’n at her table… served up with a side of Crispy Cornbread Cookies, some Molasses Butter, a warm cup of Pot Likker or cold buttermilk. And don’t forget the farmers’ market treasures… including a menagerie of homemade chow chows destined to crown a heap’n helping of fall’s green ‘gold!’
So I’m in my kitchen a few days ago cooking cornbread cookies for this here post… setting up my photo shot, and about to savor the very last tidbit of my 2010 stash of cabbards I lucked up and found tucked into a back corner of the freezer when…”ding dong”… my doorbell rings. My kitchen sidekick and 7YO nephew hollers…“Dee Dee, who is THAT?” (seeing as how it is mid-afternoon and we’re still in our loungy clothes watching movies, blogging and eat’n). I looked at him and said… “I have NO idea!” But I surely am hoping it’s somebody that won’t mind my receiving them in my ‘old lady house dress,’ (probably something akin to what my grandmas were wearing when they cooked collards) and Wyatt, running around in his ‘underdraws.’ I swing the door open, and there stands my cousin Mark… 
who I see fairly rarely, but usually when he drops by (less often than the proverbial blue moon), he has some sort of vegetable(s) gleaned from a nearby garden. He leads me out to the back of his pick up truck (the preferred method of transportation for most of us country folk)… and what do I see…. THESE! *C.O.L.L.A.R.D.S*
I’m not believing this… as mere seconds ago I’m in my kitchen, cooking up, photographing and in the middle of writing this very blog post about collards… when a big ole’ mess of them land on my front porch… the weirdness of this timing is CRAYzee! And as delighted as I am about all this, I’m trying to factor in my head… when in the world can I squeeze cabbard cook’n into this particular week’s schedule... with a TV show taping (see show video at My Carolina Today!) and a ginormous exciting photo shoot for Our State Magazine (where I’m so blessed to be food stylist and recipe developer…so subscribe if you don’t already, and buy holiday gift certificates too). But never one to let a little thing like ‘limited hours in the day’ get in my way… a cabbard cook’n will commence! I decided to just throw ’em in my big chest freezer till that can happen…something I have had to do before, and equates to that sweet kiss of frost… a BIG deep freeze kiss!
So without further ado, here is my much requested method for cooking collards (or in my case, “cabbards”). These are sooo good, and worth every minute of effort it takes to get from the back end of a truck to your supper (and sometimes breakfast) plate.
Wendy’s Locally Famous Cabbards (Cabbage + Collards)
Wendy’s Cabbards
As THE “throw cooker” that I am (come see my Throw Cooking web page and recipes), I’m going to tell YOU how to throw these together… exactness is not important here! These are the necessary ingredients and process. I have, on occasion, cooked these in MASS to fill my freezer for the winter, but you can do any amounts that work for you. A couple of years ago, I cooked 40 lbs. bacon and forget how many birds to have broth and bacon grease for 100 lbs. cabbage and 50 lbs. collards! It took me quite some time to figure all this out, but because the collards ‘evaporate’ and disappear in the pot, I decided to see what happened if I added in some cabbage… and it makes the collards even better… sweeter… AND, the cabbage doesn’t disappear as much as the collards… so you end up with a whole lot more “cabbards” to store away and nobody but you knows this little secret, till NOW!
- Chicken(s) or Hen(s)
- Bacon (lots!)… more that you think… you need a goodly amount of rendered bacon grease
- Collards… about 1/2 as much collards as cabbage (washed real good)
- Cabbage… about twice as much cabbage as collards (washed real good)
EQUIPMENT:
- BIG pot
- Cast Iron Skillet
- Tongs
- Time
Put some water in a big old pot and throw your chicken(s) or hen(s) in there. Bring to rolling boil, then reduce heat and keep cook’n till you have some tender bird and a big ole’ pot of chicken stock. Take that bird out and make yourself a mess ‘o chicken salad or freeze for cooking in other stuff, like Chicken Pot Pies or Brunswick Stew.
Get that big old cast iron skillet out and fry up a LOT of bacon. Sometimes on cabbard cooking day I’m outside doing all that AND cooking up a ginormous amount of my “Almost Famous Brunswick Stew”-will post that soon if you ask!… so I invite folks to drop by and eat bacon sandwiches. Put this bacon grease into a big can (coffee can works great).
Rough slice the cabbage. Throw some in the pot of broth, alternating with handfuls of torn collard leaves. As it wilts, keep adding more to the pot. Let this cabbard mix boil and boil… the more ‘tenderer’ the better.
On a burner beside this pot, put your big iron skillet on med-hi and add (generously) some bacon grease. With tongs, grab some of the cabbards and plop into the hot skillet, including some of the wondermous Pot Likker they produced. Start chopping with long-handled veggie chopper… as they cook down and shrink as you chop, continue grabbing more cabbards with your tongs and continue this process, stirring around to incorporate the bacon grease. Once these are really tender and chopped real good, dump into big bowl to cool before putting into containers and continue doing this until you’ve cooked all your cabbards.
Cool’n Cabbards
When packing into containers, I try to leave good head space and top off with some of the broth so when heating, that is there to give a little moisture while warming.
Serve with Cornbread Cookies with Molasses Butter and mug of Pot Likker or Cold Buttermilk.
Cornbread Cookies with Molasses Bacon Butter
Wendy’s Crispy Cornbread Cookies
It’s really easy to throw together these crispy crunchy Cornbread Cookies and they are the perfect sidekick for your Cabbards.
- your favorite hushpuppy mix
- finely diced onions (any kind…sweet, green, scallion, chive, etc.)
- sugar
- freshly ground black pepper
- lard
Mix hushpuppy mix according to package directions. Add in onions and sugar to taste (you want these to be lightly sweetened and the sugar helps make them crispy too). Grind in some pepper. If your mix is really thick, add a little more water or milk/buttermilk, whatever you are using until thinner and pourable/spoonable. I like to let my mixture sit about 10 minutes before cooking to adjust this consistency as it will thicken as it sits (but also, the flavors will marry a bit).
Heat thin amount of lard in cast iron skillet on med-high heat. With a tablespoon, spoon into hot skillet and spread thin with back of spoon. Fry until golden brown and flip; repeat on the other side. Drain well on brown paper bag or paper towels.
Serve with Molasses Butter alongside Cabbards with mug of Pot Likker or Buttermillk.
MOLASSES BUTTER
- Softened Butter
- Molasses
- Bacon Grease, optional
- Cinnamon or Apple Pie Spice, optional
Drizzle some molasses over butter and swirl to blend.
VARIATIONS: To make Molasses Bacon Butter, stir in a bit of bacon grease. A bit of cinnamon or apple pie spice is also tasty in Molasses Butter, depending on what you will be serving it with (especially great with pancakes, waffles or French Toast too)!
Enjoy y’all… and please throw me your comments below AND ‘share’ with all your friends!
Southern Colcannon… get’n my Irish on for a day! (1)
Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com
UPDATE…. my Southern Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table. I am republishing this old fave per requests… I hope you’ll enjoy!
With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color. Those are (that is) my credential(s) for this recipe.
All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere… sometime.
I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning. Bestill me heart, you little Leprechan! Some of my FAVs… this is a no-brainer for me. Since I love to sub this for that, and that for the other, I got to it.
Let’s start with the potato part. Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for… This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them. All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad. (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)
Next.. cabbage. I do luv me some cabbage, but even mo’ better are my cabbards. We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.
Ahhh… Butter! A staple in my kitchen. Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too? And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top! So there’s your pot ‘o gold. Toasty, nutty browned butter. I’m quite certain the fountains in heaven doth flow with luscious browned butter.
As I read more about Colcannon, it seems that it is mostly served with ham. Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!
Now that, my friends, is my contribution to the day of Irish celebration. Colcannon is so groovy, it has its own song.
So here you go… tap along.
The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.
“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”
The chorus:
“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”
The story of its name and the colcannon traditionalists versus “the other group” is rather interesting. I’ll let you decide if you need to know more… over here!
And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!
If you have a Colcannon story or memory to share, please do in the comment box. Share your recipe too… for Colcannon or how you quit smoking.
What to throw together...
- baked sweet potatoes, any kind but white used in photo
- cooked and seasoned cabbards, cabbage or collards
- roughly chopped scallion, white and green parts (optional)
- salt and pepper
- browned butter
How to throw together...
- Use about equal parts baked sweet potatoes and greens. Exactness is not important.
- Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
- Make well in serving of colcannon and fill with browned butter.
- ENJOY!
Bacon Kissed NC Apples, Cabbage and Onions
| October 13, 2013 | Posted by Wendy Perry under bacon & belly, cook & eat nekkid, cook'n with NC goodies, garden goodness, nekkid-throw cooking ~ what is THAT?, sensational sides |
Bacon Kissed NC Apples, Cabbage and Onions en Skillet!
What to throw together...
- bacon drippings
- thinly sliced cabbage ribbons
- thinly sliced onion, any kind will do
- thinly sliced apple, any kind of cooking apple will do
- couple pinches of brown sugar, optional
- generous pinch of sea salt
- generous crushed black pepper
How to throw together...
- Heat drippings to Medium High. Add in cabbage, onion and apple. Cook, tossing about frequently, until wilted and soft and cabbage and onion start caramelizing (turning a little brown, but not burned). Scatter with brown sugar, salt and pepper. Toss and serve!
Tis that time of year when we start hunkering down inside on chilly fall eves… and for some of us, what amounts to the start of “cooking season”! I threw together some stuffed pork chops yesterday and just dug around in my fridge to find the perfect side dish to go along with them. What I found was half a small cabbage, a NC apple (from a bowl full I’m using to create a recipe entry at the State Fair next week) and part of a red onion. One of my cast iron skillets happened to be sitting on top of the stove from earlier in the day… with a light coating of…. BACON DRIP’ns! Well that was just the perfect canvas for me to use for this quick and tasty side dish. This is true “throw cooking” using “nekkid food” at its finest… I do practic what I preach…. my friend Pam came over for supper, and she couldn’t stop eating this stuff…. so here you go! Throw some together for yourself. The caramelization of these veggies is just wondermous and is a scrumptious side dish for all sorts of stuff, or just crumble some bacon into this for a simple meal.
Southern Colcannon… get’n my Irish on for a day!
Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com
UPDATE…. my Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table.
With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color. Those are (that is) my credential(s) for this recipe.
All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere… sometime.
I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning. Bestill me heart, you little Leprechan! Some of my FAVs… this is a no-brainer for me. Since I love to sub this for that, and that for the other, I got to it.
Let’s start with the potato part. Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for… This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them. All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad. (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)
Next.. cabbage. I do luv me some cabbage, but even mo’ better are my cabbards. We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.
Ahhh… Butter! A staple in my kitchen. Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too? And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top! So there’s your pot ‘o gold. Toasty, nutty browned butter. I’m quite certain the fountains in heaven doth flow with luscious browned butter.
As I read more about Colcannon, it seems that it is mostly served with ham. Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!
Now that, my friends, is my contribution to the day of Irish celebration. Colcannon is so groovy, it has its own song.
So here you go… tap along.
The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.
“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”
The chorus:
“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”
The story of its name and the colcannon traditionalists versus “the other group” is rather interesting. I’ll let you decide if you need to know more… over here!
And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!
If you have a Colcannon story or memory to share, please do in the comment box. Share your recipe too… for Colcannon or how you quit smoking.
What to throw together...
- baked sweet potatoes, any kind but white used in photo
- cooked and seasoned cabbards, cabbage or collards
- roughly chopped scallion, white and green parts (optional)
- salt and pepper
- browned butter
How to throw together...
- Use about equal parts baked sweet potatoes and greens. Exactness is not important.
- Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
- Make well in serving of colcannon and fill with browned butter.
- ENJOY!
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