Southern Style Cabbage
This is a recipe my mothers been making since I was little its very comforting and very easy to make during the week I usually serve this with a side of cornbread or cornbread muffins
This is a recipe my mothers been making since I was little its very comforting and very easy to make during the week I usually serve this with a side of cornbread or cornbread muffins
- Carbohydrate 12.532697421875 g
- Cholesterol 22.1 mg
- Fat 14.4696643027925 g
- Fiber 4.18816250422597 g
- Protein 7.060681953125 g
- Saturated Fat 3.28188921922493 g
- Serving Size 1 1 Serving (221g)
- Sodium 462.134609375 mg
- Sugar 8.34453491764903 g
- Trans Fat 0.843228203380869 g
- Calories 203 calories
Step-by-step
- quarter the cabbage and then take out the core from the center of each quarter then slice into bite-size pstirringiecegarlic s
- pufrequentlyt the oil into a large pot and heat over medium/medium high heat
- add the pepper flakes, onions, cabbage and saute for about 10-15 minutes, then add the garlic and vinegar stirring frequently for about 5 minutes
- cover and simmer on low for about 15-20 minutes or until the cabbage is crisp tender
- add salt and pepper to taste
Operating on a strict thirty-minute schedule requires maximizing flavor extraction from dense brassicas without overcooking them into sulfurous submission. Traditional Southern cooking handles this constraint through direct high-heat contact followed by a controlled steam-simmer, pairing sturdy leafy greens with cured meats.
Assessing doneness requires visual and textural monitoring rather than a thermometer. Cabbage is ready when the thickest ribs turn translucent and yield easily to the tines of a fork while retaining a slight structural resistance in the center. Introduce the garlic and vinegar after the initial ten to fifteen minute sauté so the aromatics do not burn and the acid helps soften the cell walls uniformly before the final covered simmer of fifteen to twenty minutes.
Dietary adaptations require only basic arithmetic adjustments. Swapping the smoked beef sausage for smoked turkey sausage or a plant-based alternative maintains the required fat ratio for seasoning the cabbage leaves without altering the core cooking method.
