Smothered Cabbage

Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Chop off the hard core of cabbage and discard rinse the cabbage well and slice thinly.
  • Put the onion in the olive in a medium saucepan and cook gently until a good golden colour.
  • Add the garlic cook 1 minute, then add the fennel seeds and cabbage.
  • Cook until the cabbage has wilted turning often with tongs, then season with salt and pepper and pour over the vinegar.
  • Cover with lid and cook very gently for 45 minutes turning often.
  • If the cabbage dries up add 1 tablespoon of water.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. A pleasant cooked cabbage. I would increase the vinegar and the garlic, and crack the fennel to get a little more impact from that spice.
     
  2. We really enjoyed this. I would never have thought to use fennel seed with cabbage but it works nicely and the amount of vinegar was just right. I was actually a bit worried that my husband might not like this. He normally turns his nose up at cabbage when I sauté it in butter but these flavours pleased him and he cleaned his plate! The one thing I would say is that it doesn't look the prettiest when it's done, but the taste more than makes up for that.
     
  3. Latchy, Followed the recipe to the letter, very good. Has a nice blending of flavors. Especially liked the fennel seed. DH said he wished it had a more vinegar taste. Probably will increase the vinegar a little next time. Plan to make again.
     
  4. This is the best cabbage recipe ever. My husband doesn't usually like cabbage very much and he loved it!
     
  5. Great taste ! Even though my husband and I both like cooked cabbage, I tend to forget to make it-- this recipe will help me remember to make it more often. Thanks for posting !
     
Advertisement

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes