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!
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.
Follow Me!