HOW TO COOK CABBAGE

SPICY COOKED CABBAGE

1 small head of green cabbage
1/4 small onion
2 heads garlic or 2 teaspoons garlic powder
sprinkle of ground cumin
sprinkle of cayenne pepper
sprinkle of cinnamon and sugar
sprinkle of sea salt
a few grinds of fresh black pepper
10 mustard seeds
1 teaspoon celery salt or whole seeds
1 (or a part of) small hot pepper, diced finely
5 t. vinegar (I recommend balsamic, rice wine or apple cider, according to your taste)

Put a large pot of water on stove to boil. Chop cabbage head into cole slaw size pieces (fairly small). Chop onion and garlic. Add all other ingredients to pot of water and add cabbage, onion and garlic when the water is boiling. Simmer for 30 minutes. Drain. Fill pot back up with cold water and let sit on stove for five minutes. Drain. Add butter, if desired, and serve.


COOKED RED CABBAGE

1 med. red cabbage
5 med. cooking apples
2 tbsp. sugar
2 tbsp. wine vinegar
2 tbsp. burgundy
1 tbsp. butter
Salt and pepper

Shred cabbage fine, cut apples in small pieces. Add sugar, butter, vinegar and seasoning. Cook slowly for 1 hour until soft. Last 10 minutes, add wine. Serves 4 to 6. Excellent with fowl or pork.


RED CABBAGE COOKED WITH CIDER AND
APPLE
2 lbs. red cabbage (discard coarse outer leaves), coarsely chopped
4 tbsp. butter or bacon fat
1 med. onion, chopped
2 tart cooking apples, chopped
1/2 tsp. salt
4 tbsp. brown sugar
1 c. cider
2 tbsp. cider vinegar

Place cabbage in colander. Rinse thoroughly. Drain well. Melt butter in a large skillet. Saute onion until tender but not brown. Add cabbage and remaining ingredients. Cover. Cook slowly until cabbage is tender and liquid is reduced, about 1 hour. Cabbage should be a rich, red color and sauce just enough to moisten the vegetable. Serves 6.


COOKED CABBAGE AND BRATS

6 c. coarsely cut up cabbage
3 tbsp. bacon fat
1 lb. brats or beef franks
1/2-1 tsp. salt
Pepper to taste

Heat fat in large skillet or electric fry pan. Add cabbage, spreading it out level. Sprinkle with salt and pepper. Cover; reduce heat and cook gently, shaking skillet occasionally to prevent sticking. After cooking 3 minutes, approximately, turn cabbage. Lay brats or franks on top of cabbage in skillet; replace cover and continue cooking for about 4 minutes or until cabbage is soft and slightly crisp. Push cabbage to one side of skillet and allow meat to brown for 2 to 3 minutes until heated through. Serve piping hot.