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Friday, March 23, 2012

My mother-in-law's "cabbage thing"

Creative title, right?  Please keep in mind that I'm writing this post at night and I'm off my ass on a Tylenol PM.  So, kindly tell that unicorn in the corner to shut up and eat his glitter hay, and cut me some slack on the recipe title.

And, basically, this is a cabbage dish that my mother-in-law makes.

This side dish is stupidly easy, and wickedly cheap - especially right now considering how stores discount cabbage around St. Patrick's Day.  It also comes together in about 10 minutes which makes it perfect for a weeknight.  I tend to cook up a batch of bacon and put it in the freezer, so that makes this recipe ever more workday friendly.  I also shredded/cut the cabbage over the weekend.

Cabbage thingy
4 strips of bacon, diced
2 celery stalks, thinly diced
Half of a head of cabbage sliced somewhat thinly
half of a small onion, sliced
1 tblsp sesame oil
2 tblsp olive oil (optional)
salt and pepper to taste

In a frying pan, saute the bacon.  Cooked thoroughly if using uncooked bacon, or just warm if using cooked bacon.
If using cooked bacon, add 2 tblsp of olive oil and 1 tblsp of sesame oil.  If using uncooked bacon, just add the sesame oil.  Add the celery and onion.
Saute the celery and onion until softened.
Add the cabbage, and saute for about 3-4 minutes, or until softened.

Season with salt and pepper, and serve hot.
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12 comments:

  1. Looks yummy! Of course adding BACON gives it an edge!

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  2. Replies
    1. That is what my tattoo would say if I ever got one.

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  3. You're such a riot! I hope the unicorn did shut up.

    For this recipe, did you use a whole head of cabbage?

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    Replies
    1. Oh crap, guess I forgot to say that in the recipe! I probably used a half of a head.

      Delete
  4. Haluski is the polish name for it. It makes an awesome side dish for perogies....I know what I'll be making this weekend.

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  5. Yum. You can also take this mixture and fold a few spoonfuls into thawed freezer rolls. Pinch edges and bake. Makes a great make a head on the go meal and they can be frozen after baking.

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  6. I abhor celery, so that's a big, fat NO NO, but apart from that, I do something similar. Only difference is that I add sour cream to make it a little bit, erm, more unhealthy, really.
    Instead of bacon, smoked sausage also works well, my Mum swears by it.
    Sod this, NOW I'm hungry!

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  7. This is very close to a Belgian recipe my grandma used to make. The only thing different was no sesame oil, but she would use garlic and sprinkle the whole lot with nutmeg. This is my 11 year old son's FAVORITE way to have cabbage. I think it's the bacon that sells it. :)

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  8. Here is a recipe hint for a different flavor. Use half a head of green AND half a head of red cabbage (total = one head). Slice up as you did (and use the bacon, celery and onion if you wish, but there will be a new flavor ending.) No need to use a frying pan. Toss the cabbage with your choice of oil in a deep bowl, then layer the cabbage on a large but deep oven-safe tray. Top the cabbage with a few glugs of red/wine vinegar AND some very generous sprinkles of glorious brown sugar. Cover with foil and bake at about 350* (until the cabbage gets wilty from the steam), then uncover and put it back in the oven on BROIL for awhile, to brown the top leaves. Mix it up a bit, continue on broil to brown the top of the mixed cabbage, and VOILA, you're done. Maybe sprinkle with some sea salt and black pepper.

    It is amazingly sweet-n-salty goodness!

    ReplyDelete

Comments make me more excited than Jessie Spano on caffeine pills!

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