Stella’s Cabbage

My mother in law, a sweet, gracious and intelligent woman, died about 5 years ago. With her went the secret to “polish cabbage” which was something of a signature dish.  I think I’ve finally reverse engineered it.

  1. Clean, cut up and salt the cabbage. Discard the outer leaves if they’re damaged and remove the inner core. The cabbage should be cut into 5mm or so pieces (just a little too coarse for coleslaw). Put into a bowl, add salt and allow to sit for 1-2 hours or more.
  2. (1-2 hours later). Cut up an onion and fry in a little oil in a large covered frying pan. Stella undoubtedly used butter, but olive oil or a mixture of olive oil and butter work well. Don’t over cook, brown or burn the onion.
  3. While the onion is wilting. Rinse the salt off of the cabbage and set it to drain.
  4. Add the cabbage to the onion and fry in a covered pan for about 45 minutes to an hour.  Stir as necessary and add water if it begins to dry out, stick or brown.  The cabbage will decrease to about 1/4 the original volume. With green cabbage it will eventually turn a light brown and be very tender.

Enjoy.  This works equally well with both the red and green cabbages.

Written by Rob in: recipe |

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