We finally got a head of cabbage out of our garden worth eating.
For the past two (three?) years, the cabbage worms have completely destroyed our cabbage before we could have a single head. I’m sure I could have sprinkled Diatomaceous Earth on them, but I never bothered because I never planted more than just a couple of heads anyways.
This year, I planted a couple dozen cabbages. I’d tried starting them from seed, but they didn’t make it. So, I gave in and got some cabbage seedlings from a local nursery. I’m afraid I can’t remember what variety this cabbage is, but I’m sure it’s a hybrid. I must have planted it in the perfect spot, ’cause the cabbages in the raised bed are still much smaller than this big guy.
I think my cabbage is doing better this year because I got it in the ground earlier, and it had time to grow before the pests came out with their veracious appetites.
Growing up, we never ate cabbage. So the first time somebody gave me a homegrown head of cabbage, I had no idea what to do with it. Boil it? Fry it? No clue.
And then an elderly lady at church made cabbage for a potluck, and I was in love. I had to know how she made it. Of course, she didn’t have a recipe. She tried to tell me she just used a little of this, and a little of that. But try as I might, I never could get it to taste like hers.
Not until I came across this cabbage recipe, that is! When I saw it, it sounded so much like the way this lady had prepared hers, I knew it had to be good. And boy is it!! She made hers a little sweet, but I’ve been omitting the sugar with just as delicious results.
It’s simple, very inexpensive (especially if you’ve grown the cabbage!), and tasty enough that even my kids enjoy it. The secret is in the chicken broth.
- 1/2 head cabbage, chopped into 1″ squares
- 1 T. olive oil
- 1 T. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. chicken broth
- 2 tsp. sugar (opt.)
Heat oil and butter in a large pot, till melted.
Add chopped cabbage, salt and pepper, stirring over low heat for 5 min.
Pour in the broth and bring it to a boil. Reduce heat to med-low, cover, and allow to continue cooking for 15 min., stirring occasionally, or until tender.
Raise the heat to med., uncover, and cook until the liquids have reduced by half.
Taste and season.
This is seriously the only way I make cabbage now.