I’ve always had a soft spot for the humble cabbage. Often overlooked in the produce aisle, this versatile vegetable has so much to offer! One of my favorite ways to enjoy cabbage is to fry it. This simple method of preparation transforms the cabbage into a deliciously caramelized, tender dish that’s packed with flavor. Fried cabbage has its roots in many different cuisines, from the soul food of the Southern United States to the hearty dishes of Eastern Europe. I love it not only for its taste but also for its rich history and cultural significance. Plus, it’s so easy to make, you’ll have a tasty and nutritious side dish ready in no time. I adore the way the cabbage gets slightly crispy on the edges while remaining tender on the inside. The addition of onion, bell pepper, and ripe tomato adds a beautiful depth of flavor, while the sugar brings out the natural sweetness of the cabbage. It’s a symphony of tastes and textures that I can’t get enough of!
Ingredients
- 1 head cabbage
- 1 onion
- 1 bell pepper
- 1 ripe tomato
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 tsp. pepper
Cooking Method
- Chop or cut up in small pieces; let stand at least 1 hour. Put 3 tablespoons of oil in skillet and heat.
- Drain vegetables. Put in skillet.
- Add 1/2 cup water and cook 20 or 30 minutes.
Calorie: 150
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
The Great Cabbage Affair
Now, let me tell you about the time I decided to tackle the humble cabbage. Yes, you read it right, a cabbage! I know, I know, it’s not the most glamorous of vegetables, but boy, can it pack a punch when cooked right!
Prelude to the Cabbage Showdown
So there I was, armed with a head of cabbage, an onion, a bell pepper, a ripe tomato, two tablespoons of sugar, a teaspoon of salt, and a teaspoon of pepper. I was ready to make fried cabbage that would make my grandmother proud. Or, at least, that was the plan.
The Art of Cabbage Preparation
Now, the first step was to chop or cut up all the vegetables in small pieces. Sounds simple, right? Well, let me tell you, a head of cabbage is a formidable opponent. It’s like wrestling with a rubbery, leafy, green ball. Fortunately, I managed to slice and dice it without losing a finger, or my sanity.
The Waiting Game
Next, the recipe called for letting the vegetables stand for at least an hour. Why, you ask? I have no idea. Maybe the vegetables needed a breather after the brutal chopping session. Who am I to argue with centuries-old cooking wisdom?
The Skillet Tango
After an hour of watching the cabbage, onion, bell pepper, and tomato have their little time-out, I was ready to move on. I grabbed my trusty skillet, poured in three tablespoons of oil, and cranked up the heat. Meanwhile, the vegetables were drained, their hour of relaxation over.
Vegetable Sauna Time
In they went, into the hot oil. Then came the water, half a cup to be exact, turning the skillet into a mini vegetable sauna. The aroma wafting from the pan was a curious mix of cabbage, onion, bell pepper, and tomato, with a hint of sugar, salt, and pepper. It was starting to smell like victory in my kitchen.
The Longest 30 Minutes
The final step was to let the mixture cook for 20 or 30 minutes. You’d think that would be the easy part, right? Well, let me tell you, watching cabbage cook is like watching paint dry. But with a better smell. And a rumbling stomach.
The Moment of Truth
After what felt like an eternity, it was time for the taste test. I scooped a spoonful, blew on it to cool it off, and took a bite. And… it was… delicious! The cabbage was tender and flavorful, the onion, bell pepper, and tomato added a delightful freshness, and the hint of sugar, salt, and pepper balanced everything out.
The Cabbage Conquest
So, there you have it. The tale of my great cabbage affair. It was a rollercoaster, filled with highs, lows, and a lot of cabbage. But in the end, it was worth it. So, next time you’re looking for a culinary challenge, why not give fried cabbage a try? Just remember, the cabbage does not go down without a fight.
