You can teach an old dog new tricks.
I’m not sure about teaching an old DOG a new trick but I certainly can learn to do things a new way. I’m almost embarrassed that I have never cooked cabbage this way. I’m sure everyone will be making (or made) some type of cabbage dish for New Years day. We always have pork belly (fried, or hog jowl), black eyed peas and some kind of cabbage. The green cabbage is for “money” in the new year and good luck.
There are so many ways to eat cabbage, ie. in slaws/coleslaws, mixed in with salads (red and green), cabbage rolls, my egg rolls have cabbage, potatoes colcannon, add it to soups, corn beef and cabbage and of course just a big pot of cooked cabbage.
I’ve always cooked cabbage like my mother and grandmother did; quarter it up, put it in a pot with some water and bacon and boil it to death. Back in the Fall we had dinner at a friend’s house and my friend, Linda, cooked the best cabbage ever. I found out that she never cooks it in water but simply sautés it for 30-40 minutes in a skillet with some onion and then adds in some fried bacon at the end. It was delicious and I could have eaten the whole dish by myself but I had to share.
So, one Sunday night I decided I was going to do a whole head of cabbage and eat it all week long. Instead of bacon, I decided to add some of this Alabama sausage that we buy, brown it first, then add it in at the end. I did flavor the cabbage and onion with some bacon fat that I had left over from making my bacon and eggs post and added a little crushed red pepper even though the sausage was “spicy”.