Prep 30 mins
Cook 50 mins
From an old Sunset International Cookbook. The addition of sugar balances the strong flavor of the cabbage. Tinged with gold, this toasted cabbage makes an excellent accompaniment to chicken, pork, etc. Time consuming but worth the effort.
- 1 large head green cabbage, cored and coarsely chopped (about 2 1/2 pounds)
- 1 tablespoon salt
- 1⁄4 cup butter or 1⁄4 cup combination of butter and oil
- 3 tablespoons sugar (I use raw or unbleached white sugar)
- 1⁄4 teaspoon fresh ground black pepper
- In a large bowl mix the cabbage and salt. Let stand for 30 minutes. Pour into a colander and rinse cabbage under cold running water, squeezing out as much water as possible. (You can also use a salad spinner to remover the excess water. ).
- Melt butter in a wide frying pan over medium heat. Add the cabbage and cook uncovered stirring occasionally until cabbage is a bright green color and limp, about 20 minutes.
- Add sugar and pepper. Cook, stirring frequently, until the cabbage is soft and lightly browned about 30 minutes longer.
Outstanding! Tender sweet caramelized peppery cabbage! I did stir fry this making it come together quicker then the 50 minutes of cooking. Thanks for the yummy eats!
Came out just a little sweet for me, but everyone I fed it to loved it. Next time I might just cut back on the sugar a bit (I did you plain old white sugar though... just what I had).
I'm a cabbage-lover and this was absolutely delicious. I did use raw sugar and it really adds a nice flavor when the cabbage is browned. My cabbage was nice and soft and lightly browned after only about 20 minutes. I served it with pork loin. I think next time I will also add a bit of sliced onion. Thanx for sharing!