Braised Cabbage

My Southern/Country is coming out today. Cabbage is one of my favorite vegetables, any time of the year. I even freeze cabbage from the summer crops. If I'm home alone a great dinner for me is braised cabbage, a few homemade pickled beets and a couple of piece of cornbread. Why would anyone eat fast food!

You can use butter or olive oil here if you prefer (or even omit the onions), but bacon fat gives this dish a distinctive, Southern flavor.

Braised Cabbage
serves about 6
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3 tablespoons bacon fat, butter, or olive oil
2 medium onions, sliced 1/3-inch thick
1 large head green cabbage, washed, cored, and cut crosswise into 1-by-2-inch pieces
Freshly ground black pepper

Heat the bacon fat or butter in a large covered skillet or Dutch oven until hot. Add the onions and cook, stirring often, for 5 minutes. Add the cabbage, and season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir the cabbage well, to coat with cooking fat and distribute seasoning. Reduce heat to low, and cook, tightly covered, for 30-40 minutes, stirring often, until cabbage is very tender. Taste carefully for seasoning, and adjust if needed.