Time for a Recipe

Yes it is time. Time for a recipe. Not a very exciting one I admit, but it just happens to be the only one I have taken a picture of. Why I took a picture of it I will never know. I just caught my DD gone to work and I was playing with her mighty camera and lens. I confess S. I touched your baby. Forgive me. I am your mother who spent countless hours in labor with you and gave up my Christmas day to bring you into the world...

Here it is...are you ready? Can you hardly wait? Are you taste buds doing the Happy Dance?

Fried Cabbage.

Yes that is what I said..don't judge me.

Here is a picture of the luscious cabbage goodness. Oh I know you are saying, 'is she insane? How can cabbage and luscious be in the same sentence?' Oh ye of little faith...



There tis. Cooking slowly in my cast iron skillet. I think this needs to be cooked in a cast iron skillet. If you don't have a cast iron skillet..then shame on you. Stop right now, whatever you are doing, it does not matter, this is life or death, and go get one. Go to the store! Go to the internet! Just GO!

After you have acquired your skillet and seasoned it just so, and threatened anyone within the neighboring 4 counties to never NEVER use soap on above said skillet, then you are ready to proceed.

In a cast iron skillet dribble a tad of olive oil.
Cut up an onion in smallish type pieces.
Saute the onion till nearly done, transparent.
Now add some garlic if you like, or don't if you don't like.
Take a head of cabbage and chop. Size depends on you. I like mine pretty small.
Add to the skillet...this will cook down, but use a fairly large skillet. Not a little puny one.

Stir the cabbage and onions around till well mixed then turn down the heat and cook very slowly.

The slow cooking is the key. You need to stir it around every so often, and you can put a lid on it if you like.

Near the end of the cooking the cabbage will be all cooked down and I like to have a little brown pieces here and there. Now you salt and pepper to taste and add the final secret ingredient...only it won't be a secret anymore because I am sharing this with the world.....

Balsamic Vinegar. That's the secret.

Sprinkle a little around the skillet, a little goes a long way. And cook for a few minutes on high, stirring all the while. This goes into a kind of caramelization process, is that a word? Anyway there is the secret for the success of my fried cabbage.

I fix this a lot when I feed the crew which is what I was doing when I took this picture. I have fixed these wonderful salads, only to have them not touch them. They call salad 'fodder'. Yes 'fodder'. I know it is weird. But they are somewhat weird. I never met a cowboy that wasn't weird in some way or another. Not only do they call it 'fodder' but there is a little ditty that goes with it..Ok here it is.." Let the rabbit eat the fodder and then eat the rabbit." Get it? Loosely translated it is "cowboy" for..I ain't gona eat lettuce, just give me hunk of meat.

They love this dish. It warms the cockles of my heart to hear them tell each other, "you better get some of that cabbage, its good stuff." Compliments are rare from this breed of man so that makes it even more special.

Hope you enjoy this and remember cabbage has a bad rep. for some reason....give it a chance, you won't be sorry.

God Bless and Happy Trails
RanchWife......I have a Tadpole at my house today, we are about to go and eat ice cream!