So my Mom passed on some red cabbage starters to me sometime in Oct/Nov I guess. Cabbage does pretty well in colder weather in general, but since my locale is on the Central Coast of California – things are quite mild and easy on gardeners in general.
The cabbage was easy, super easy to grow. Only had some aphids (i guess they were aphids – grey little pests) on one of the heads – the rest were clean. And finally harvested them a couple days ago!
My Mom also passed on a recipe which I’ve raved about to her when she’s made it: I’m going to transpose it from the paper print-out she gave…it’s titled – German Cabbage, but I guess it’s like a Borscht or a slaw. Regardless, I dig it. It’s pretty damn easy to cook and cabbage is damn easy to grow – so here it is, at least here’s the one I just cooked:
GERMAN CABBAGE
1/4 # bacon (i used applewood smoked)
1 lg head red cabbage (i used three small heads)
1 onion (i used red)
1 apple
salt and pepper to taste (didn’t end up using any)
garlic powder (i used minced, cooked it w/ the bacon & onion)
Brown bacon with chopped onion. Shred 1/2 the red cabbage and put in pot. Add browned bacon and onion (grease and all) to cabbage, chop up apple and add to pot. Salt and pepper to taste with 1/4 teaspoon garlic powder. Cook about 15 min. with pot covered (as cabbage cooks down add the rest of cabbage).
Add 1/2 cup vinager
3/4 cup brown sugar (i used 1/2)
1/4 cup white sugar
Simmer for 15 min. and turn off.
Reheat and serve
You can add more vinager or sugar.
Can be frozen…
One Comment
This just proves that you can add bacon to pretty much anything. Love it. I’m going to try it. May need to find room for some cabbage.
See you later my friend.
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