Note* If you are making this for a special occasion, definitely make it the day before and just reheat it in the microwave. It taste great the day you make it, but once it’s had a chance to soak up those flavorful juices. OMG delish!!!
I usually cook cabbage about once or twice a year. I don’t know why because I love the stuff, it’s healthy and even better, it’s cheap!
Wait a minute I know why I don’t cook it as often, because it funks up the kitchen! Ughhh, there is just something about the smell of cabbage cooking that I hate. That was until a friend gave me a lil tip:
“Don’t boil the cabbage, simmer it!”
Some folks say that if you add in a bit of vinegar or lemon juice while cooking, it will greatly reduce the smell. Hmmm…I’ll have to give it a try one day.
My mother always boiled her cabbage from start to finish and so I just automatically did the same thing. Simmering it really does cut down on the smell. Keyword: Cut down. Not get rid of. I can at least tolerate it now.
Here is how I cook my basic cabbage. I love this southern cabbage recipe because it creates tender, yet slightly firm cabbage that is full of flavor, even the juice left in the pot taste good!
This is a very basic (but flavorful) cabbage recipe. If you wanna add a lil spunk to your cabbage throw in some sauteed onions, garlic, red pepper flakes, and smoked meat. Yum!
Grandma’s Southern Cabbage
- 1 head of cabbage
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon of seasoning salt (or season to taste)
- Fresh black pepper
- 1½- 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!)
- Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
- Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
- Step 3.) Add in chicken broth and toss.
- Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
- Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.