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17 July 2013 @ 01:00 am
Cooked What Wednesday - SCA Cabbage  
I am constantly surprised how often I hear this phrase while I am out getting groceries.
“How do you cook that?” It is amazing how many of the simplest things for me to cook, most folks look at without a clue.

Cabbage is one of those things. This is a shame because when prepared well cabbage is delicious. The below recipe was given to me by a classmate at University who was heavily involved in the SCA or the Society for Creative Anachronism. His group had potluck feast every quarter and this was his go-to recipe. I love this recipe as both a stand alone meal and companion to roast pork or fowl. It’s also a great alternative to coleslaw.


SCA Cabbage                                                                                                         Feeds 6 to 8
COMPONENTS
1 large head of fresh cabbage, sliced thin

1/2lb ham, cubed
1 small onion, diced
3T cider vinegar
1T black pepper, ground
6 cloves of garlic, diced

TOOLSET
Stockpot with lid

Large spoon
Large bowl
Cutting board and knife
Measuring spoons and cups

PROCEDURE

  • Assemble all the components and place the stockpot on the stove over medium heat.

  • Chop ham and pour into hot pan.

  • Break down the vegetation. To slice the cabbage. Cut the cabbage into quarters, remove the stem and then slice like a loaf of bread and set aside into the bowl.

  • Cook ham until it starts to brown, add onion and sweat until soft.

  • Now add the cabbage, stir to be certain it’s well mixed.

  • Cover and cook until the leaves are just barely wilted (maybe 5 minutes).

  • Now add the vinegar, pepper and garlic.

  • Mix well and cook an additional 5 minutes.

  • The cabbage should be cooked through but still firm and a bit crunchy.

  • Serve with horse radish or mustard.

  • This dish can be made ahead and reheats beautifully.


TIPS & VARIATIONS

  • Cabbage. I have used green or red cabbage for this recipe. Both are yummy. Look for a head that is tightly formed, heavy for its size and free of blemishes. You’ll generally have to discard the first couple of outer leaves, but aside from the stem which is really too tough to chew everything else is edible. That’s a really frugal veggie!

  • Meat. Ham, kielbasa or even smoked fowl works well for this recipe. If I am planning on eating this as a stand alone dish I general up the meat to a cup or so (about a pound).

  • Flavor. For a spicier dish up the pepper or add red pepper flakes. For a sweeter dish add up to one cup of chopped fresh apples with the onions.


Frugally yours-
KC

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