Wednesday, May 8, 2013

Sauteed Cabbage

** In honor of Mother's Day, I decided to do a post on an Auntie who was also a Mom for everyone that encamp around her.  Pictures of Auntie and her work will be in August's post.
Hello everyone!  Granny here!!
Nice to be back with you with another great recipe.  This one is a favorite dish we all love for Aunt Beverly to fix when we visit her in DC: the famous Cabbage Dish.  I call it Sauteed Cabbage.
The ingredients are diverse and very pleasant just like Aunt Beverly.  A woman of many talents and always pleasant.  She is very skilled in playing the piano, videography, historical documentation, and training people to find their singing part.  OH, did I mention she has been a Nurse for over 30 years as well as an Artist who grace us with her own designs of Birthday and Christmas cards each year.  In another post this summer when I post mini biographies on my family members, I will showcase some of Aunt Beverly's work.

Now to the recipe (Granny's version, of course):

Large head of cabbage
1 whole onion sliced (the size of onion depends on how much you like)
1-2 cloves of fresh garlic crushed (you may substitute with garlic salt if you wish)
Fresh carrots sliced (the quantity depends on how much you like)
Olive oil (or oil of choice)

Begin cutting cabbage open and cleansing to prepare it for cooking as you would any other time.  Set aside to drain.  Place sliced carrots in pan of olive oil cooking on med-low, covered (the amount of oil used is of
your preference when sauteing). Stir frequently to keep from burning.  Cook until soft.  You may brown them just a bit if you choose.  Once done, but into a bowl and set aside.

You may use the remainder of the oil used for the carrots or use another pan with fresh oil for cabbage.  Place cabbage in oil using the same med-low heat (cabbage cooks quicker than you realize).  Add onions and garlic (or garlic salt).  Cover cabbage.  Aunt Beverly just uses regular salt and black pepper for seasoning.  Stir frequently to keep from burning.  Cook to your liking (Granny likes her cabbage with a little crunch, Aunt Beverly cooks hers longer to get very soft).  Mix all ingredients together in large bowl and allow to sit covered for approx. 10 min to allow all flavors/seasonings to incorporate.

**Sometimes Granny mix in a pan of fried potatoes in the mixture

Serve with cornbread or bread of choice and enjoy!

Much love,

Do you have a memory of a recipe from an Auntie or other relative you loved them to fix when you visited as a child?  Comment Below. 

**Stay tuned for next week when Granny shares a combination of different childhood snacks into one tasty treat**

Feel free to visit me at my other sites:
Be Wise and Know
Time With Granny 

Click links to see who I honored last year on Mother's day:

No comments:

Post a Comment